Butternut Squash Ravioli with Hazelnut Picada

  • 2 medium sized slices sourdough bread
  • 6 Tbsp Extra Virgin Olive Oil
  • ½ cup hazelnuts, toasted, and coarsely chopped
  • 1 tsp lemon zest, grated
  • 2 Tbsp flat leaf parsley, chopped
  • 1 small garlic clove, grated
  • Fresh ground pepper
  • 12 oz frozen butternut squash ravioli
  • Kosher salt
  • 2 medium shallots, finely chopped
  • ½ cup reserved pasta water
  • ¼ cup Shamrock Farms® Heavy Whipping Cream
  • ¼ cup Shamrock Farms® Traditional Eggnog
  • 2 Tbsp cold unsalted butter, cut into pieces
  • 2 Tbsp parmesan, finely grated, more for serving
Cooking instructions
  1. Tear or cut the sourdough slices into roughly ¼-inch pieces. In the saucepan heat 2 Tbsp oil. When it is shimmering add your breadcrumbs. Allow to fry to a golden color, about 2-3 minutes, and transfer the crumbs to a plate with a paper towel to soak up the oil. Clean pan to use again.
  2. Mix the hazelnuts, bread crumbs, lemon zest, parsley, 2 Tbsp olive oil, garlic, and ⅛ tsp ground pepper in a bowl. Season with ½ tsp salt and set aside.
  3. Heat 2 Tbsp oil in saucepan over medium-low. Add the shallots, stirring often until they are translucent and softened, about 4 minutes. Season with salt and be sure to not add color.
  4. Cook ravioli in a large pot of salted boiling water until the ravioli floats to the top. Reserve ½ cup pasta water.
  5. Add the Shamrock Farms Heavy Whipping Cream, Shamrock Farms Traditional Eggnog, and pasta water to the shallots. Increase the heat to medium-high and let simmer for 4 minutes or until the sauce thickens.
  6. Remove from the pan from the heat. Add butter, parmesan. Season with black pepper and salt.
  7. Using a slotted spoon, transfer the ravioli into the pan of cream sauce. Toss to coat ravioli in the sauce.
  8. Divide ravioli among bowls. Garnish with hazelnut picada and more parmesan.