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Hazelnut Butternut Squash Ravioli Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9381
Energy (kCal)347.112
Carbohydrates (g)39.8697
Total fats (g)21.678
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. | 2. Cover & bake till tender. | 3. Cool & then scrape out the flesh & mash. Set aside. | 4. Increase oven temperature to 375°F. | 5. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. | 6. Let cool & then rub off their skins. | 7. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat. | 8. Place all ingredients in a food processor & process until smooth. | 9. Use to fill pasta dough of your choice & cook as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 - - - -
    hazelnut 1/2 cup 159.6 24.0 0.0 8.004
    onion 1 cup diced 64.0 14.944 1.76 0.16
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    breadcrumb 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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