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Ravioli with squash and ricotta
Ravioli with squash and ricotta

Ravioli with squash and ricotta

Preparation 30 min
Cooking time 50 min
Servings 4 to 5



  • 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


  1. Preheat the oven to 180°C (350°F)
  2. Cut the squash in half and remove the seeds. Season.
  3. Place the squash halves, cut side up, in an oven-safe dish.
  4. Pour a bit of water in the bottom of the dish and cover with aluminum foil.
  5. Cook in the oven for 35 minutes or until a knife can be inserted easily. Allow to cool.
  6. With a tablespoon, scrape away 250 ml (1 cup) of squash flesh.
  7. In a bowl, mash the squash. 
  8. Add the cheese, green onion, garlic, egg yolk and nutmeg. Stir and season.  
  9. On a dry countertop, spread the wonton wrappers.
  10. With a teaspoon, place 4 ml (3/4 tsp) of stuffing at the centre of each wrapper.
  11. Lightly brush the edges of the wrappers with a bit of egg. Fold in half moons.
  12. Press and seal the edges.  
  13. Allow to dry for a few minutes.
  14. In a large cooking pot with salted boiling water, poach a few ravioli at a time for about 3 minutes. Set aside.
  15. Meanwhile, in another saucepan, heat the butter and sweat the garlic and onion with sage.
  16. Add the drained ravioli and flip them gently to heat evenly.
  17. Sprinkle with Parmesan.
  18. Serve.
Availability in stores