Ravioli with squash and ricotta
- 1 small acorn squash
- Salt and freshly ground black pepper
- 250 ml (1 cup) ricotta cheese
- 125 ml (1/2 cup) grated Parmesan cheese
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 egg yolk
- 1 pinch of grated nutmeg (optional)
- 1 package of wonton wrappers, defrosted
- Egg wash (1 egg yolk beaten with a few drops of milk)
- 125 ml (1/2 cup) butter
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- 4 to 5 leaves of fresh sage, thinly sliced
- Fresh Parmesan
- Preheat the oven to 180°C (350°F)
- Cut the squash in half and remove the seeds. Season.
- Place the squash halves, cut side up, in an oven-safe dish.
- Pour a bit of water in the bottom of the dish and cover with aluminum foil.
- Cook in the oven for 35 minutes or until a knife can be inserted easily. Allow to cool.
- With a tablespoon, scrape away 250 ml (1 cup) of squash flesh.
- In a bowl, mash the squash.
- Add the cheese, green onion, garlic, egg yolk and nutmeg. Stir and season.
- On a dry countertop, spread the wonton wrappers.
- With a teaspoon, place 4 ml (3/4 tsp) of stuffing at the centre of each wrapper.
- Lightly brush the edges of the wrappers with a bit of egg. Fold in half moons.
- Press and seal the edges.
- Allow to dry for a few minutes.
- In a large cooking pot with salted boiling water, poach a few ravioli at a time for about 3 minutes. Set aside.
- Meanwhile, in another saucepan, heat the butter and sweat the garlic and onion with sage.
- Add the drained ravioli and flip them gently to heat evenly.
- Sprinkle with Parmesan.