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Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts


Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts Recipe

Ingredients:
  • 1 large organic egg
  • 1 cup unbleached all-purpose flour (organic if possible)
  • 3 pinches Kosher salt
  • 1/4 teaspoon virgin olive oil
  • 1 lb. butternut squash
  • 1 cup grated Parmigiano Reggiano plus extra for garnish
  • 1 pinch nutmeg
  • 2 tablespoons crme frache
  • Brown sugar if desired
  • 1/2 cup hazelnuts
  • 6 ounces unsalted butter
  • 3 tablespoons thyme roughly chopped
  • 6 cups spinach preferably a thick, crinkly style like Bloomsdale spinach
Directions:
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