Squash Ravioli with Sage Hazelnut Butter

By jeenikeen

Ingredients

• Ravioli:
• 1 small acorn squash
• 1 tsp olive oil
• Salt and pepper, to taste
• 4 cloves of garlic, unpeeled
• 1/3 cup Parmesan, finely grated
• 1/4 tsp grated or ground nutmeg
• 48 dumpling (won ton) wrappers, approximately
• Sage hazelnut butter:
• 3 tbsp butter
• 12 sage leaves, minced
• 3 tbsp chicken broth
• Freshly ground pepper
• Shavings of Parmesan, to taste

Details

Servings 4
Preparation time 45mins
Cooking time 95mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 375°F (190°C).

Prepare the stuffing. Cut the squash in half and remove the seeds. Lightly brush the insides with olive oil and sprinkle with salt and pepper. Put the squash halves cut side down on a baking sheet lined with parchment paper. Put the unpeeled garlic cloves on a square of aluminum foil, pour the rest of the olive oil over top, and add salt and pepper. Fold the foil to make a packet and place it on the baking sheet. Bake for 45 minutes. Scoop out the flesh of the squash halves with a spoon and mash with a fork. Measure out 1 1/2 cups of the purée and save the rest for another recipe. Add the garlic and mash it well before adding the Parmesan cheese and nutmeg. Season with salt and pepper to taste. Let the mixture cool in the refrigerator for 2 hours.

Make the raviolis. Spread out 4 won ton wrappers on a cooking surface and place 1 tbsp of stuffing onto each one. Moisten the edges with a bit of water and then place a second wrapper over the first. Seal with your fingers and place on a large plate. Do the same with the rest of the ingredients. Put half of the raviolis into a pot of boiling salted water and cook for approximately 3 minutes. Remove with a slotted spoon and then cook the rest of the raviolis.

Prepare the sauce. In a large saucepan, melt the butter with the sage over medium heat. When the butter stops foaming and starts to turn slightly brown, pour in the broth. Heat the raviolis in the sage butter and then divide onto plates. Garnish with shavings of Parmesan cheese.