Kabocha Ravioli With A Toasted Hazelnut Cream Sauce

Name: Kabocha Ravioli With A Toasted Hazelnut Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters dry white wine; 1 egg, lightly beaten; 6 sheets fresh pasta sheets or 50 wonton wrappers; 2 garlic cloves, minced; 158 milliliters toasted hazelnuts, finely chopped; 355 milliliters heavy cream; 158 milliliters grated parmesan; 907 grams kabocha pumpkin , steamed; 1 leave fried sage; 4 servings salt and pepper; 1 shallot, minced; 2 Tbsps thyme, minced; 2 thyme sprigs; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Kabocha Ravioli With A Toasted Hazelnut Cream Sauce a try. One serving contains 859 calories, 22g of protein, and 58g of fat. This recipe serves 4. Head to the store and pick up fried sage leaves, kabocha pumpkin, hazelnuts, and a few other things to make it today. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a rather pricey recipe for fans of Mediterranean food.