Home Made Pasta With Hazelnut Butter Sauce Recipes

LEMONY BUTTER PASTA WITH HAZELNUTS

Steps:

• In a high-sided skillet, toast hazelnuts over medium-high heat until golden in color and fragrant, 3-5 minutes. Note: The saucepan should be wide enough for the pasta to lay flat and deep enough to hold the water.
• Stir in black pepper and butter until butter is melted and pepper fragrant, 1 minute. (This will allow the black pepper to bloom and infuse into the butter.)
• Add garlic, shallot, lemon zest and sauté until softened, 2 minutes, then stir in half of the parsley. Add pasta, water, salt and Parmesan rind, then bring to a boil. Reduce to a light simmer and cook, stirring occasionally until pasta is al dente and a creamy sauce has formed, 8-10 minutes. (Towards the end, stir more frequently so the pasta does not stick.)
• Garnish with remaining parsley, freshly cracked pepper and a sprinkling of Parmesan, then serve.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
• Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.

RED-PEPPER SAUCE WITH HAZELNUT BUTTER

Steps:

• Place a saucepan over medium heat and melt the butter. Add the onion and cook until just translucent, about 3 minutes. Add the peppers and cook, stirring frequently, for 5 minutes more. Add the stock and wine and cook at a low simmer, uncovered, for 15 minutes.
• Meanwhile, place the hazelnuts in the container of a food processor and process until they form a smooth butterlike paste, about 5 minutes, stopping to scrape down the sides of the bowl about every minute. Measure out 3 tablespoons of nut butter and set aside. (Unused butter can be refrigerated for up to 3 days.)
• Whisk the 3 tablespoons of hazelnut butter into the sauce in the saucepan. Transfer the sauce to a blender and blend until very smooth. Return to the pan and season with salt and pepper.
• Reheat when ready to serve. Serve with grilled or broiled meat, fish or shellfish.

SIMPLE PASTA WITH BUTTER SAUCE

Steps:

• First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
• Bring to a full boil, then reduce heat to simmer for 15 minutes.
• Then bring it back to a full boil, and add the pasta.
• It works.
• Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
• Melt on simmer, and stir well.
• Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
• Serve.
• Enjoy.