On the cusp between winter and spring (today it's 75 but Wednesday it will be in the 30's) use the bounty of both seasons in this take on homemade pasta. Feel free to substitute any fresh store-bought or dried pasta.
Ravioli with Creamy Butternut Squash and Toasted Hazelnuts
½ cup of hazelnuts, toasted
1 butternut squash
1 lb. ravioli
2 tablespoons butter
½ cup mascarpone cheese
½ cup Parmesan cheese
1 bunch of chives
Preheat oven to 375 degrees. Place nuts on a sheet tray and toasted until fragrant, about 5 minutes. Remove nuts from the oven and allow them to cool, after they are cool roughly chop and save as garnish.
Peel and cut butternut squash into 1” pieces, remove seeds. Place on a sheet tray in a single layer and coat with olive oil and salt. Roast until tender, about 40 minutes. Remove and while warm puree the squash with olive oil and 1-2 tablespoons butter, as needed. Keep warm in saucepan.
Bring a large pot of water to a boil and salt generously. Cook pasta until al dente. Remove pasta from water and place into saucepan with puree squash. Top with mascarpone and Parmesan, adding pasta water by ¼ cup as need to loosen the liquid.
Top with chives and hazelnuts.