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Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto

Tieghan, Half Baked Harvest
  • 75 minutes
  • Serves

INGREDIENTS

4 cups

Butternut squash

2 cloves

Garlic

1 tbsp

Oregano, fresh leaves

2

sprigs Thyme, fresh

4 cups

Chicken broth, low sodium

1/2 cup

White wine or more chicken broth

1

Basil pesto

1

Black pepper

1

Kosher salt and pepper

1/4 tsp

Nutmeg

1 tbsp

Olive oil, extra virgin

1/2 cup

Hazelnuts

1 lb

Pasta dough or 40-50 wonton wrappers, fresh

4 tbsp

Butter, salted

1/2 cup

Parmesan

4

Parmesan cheese, rinds

1 cup

Whole milk ricotta cheese