 |
Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
This looks like a great pasta to make for ravioli...will be making this soon. Comes from Vegetarian Gourmet , Spring 1994. Ingredients:
1 small butternut squash |
1 3/4 cups all-purpose flour |
1 teaspoon hazelnut butter |
1 pinch black pepper |
1 pinch nutmeg |
1 pinch garlic powder |
Directions:
1. Preheat oven to 350°F
2. Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.
3. Cover & bake til ltender (50 to 60 minutes).
4. Let cool & mash flesh.
5. Set aside.
6. In a large bowl, combine 3/4 c squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth & pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes.
7. Shape & cook dough as desired.
|
|