Adding fall vegetables and flavours to this Italian classic is a great way to enjoy the bounty of the harvest. The sweetness of the squash combines well with the savoury taste of the sage.
- Prep: 45 min
- Cooking: 50 min
- Refrigeration: 2 h
- 1 small acorn squash
- 1 tsp (5 mL) olive oil
- Salt and pepper to taste
- 4 cloves garlic unpeeled
- 1/3 cup (80 mL) Canadian Parmesan finely grated
- 1/4 tsp (1 mL) nutmeg grated or ground
- 48 dumpling (won ton) wrappers approximately
- Sage Brown Butter Sauce
- 3 tbsp (45 mL) butter
- 12 sage leaves minced
- 3 tbsp (45 mL) chicken broth
- Freshly ground pepper to taste
- Shavings of Canadian Parmesan to taste
Preheat oven to 375 °F (190 °C).
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 (375 mL) of the purée and save the rest for another recipe. Add the garlic and mash it well before adding the Canadian Parmesan cheese and nutmeg. Season with salt and pepper to taste. Let the mixture cool in the refrigerator for 2 hours.
Spread out 4 won ton wrappers on a cooking surface and place 1 tbsp (15 mL) 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.
Sage Brown Butter 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 Canadian Parmesan cheese.
Get a head start: The stuffing can be made 2 days in advance. Once assembled, the raviolis will keep for 3 to 4 days in the refrigerator if they are cooked and placed in a small amount of oil. Cook for 2 minutes in a pot of boiling water to reheat.
To freeze uncooked raviolis, place them on a baking sheet lined with parchment paper (make sure they aren't touching) and put in the freezer for 1 day. Transfer to a freezer bag and keep for up to 3 months. Cook for 4 to 5 minutes when cooking from frozen.
Practical tips: If the squash is more than 3 1/2 lb (1.5 kg), one half will be enough to make 1 1/2 cups (375 mL) of purée.
Replace the acorn squash with buttercup or butternut squash.
Tips: For a nice presentation, cut the stuffed raviolis with a cookie cutter; the cookie cutter must be bigger than the stuffed part in the middle.
To make smaller raviolis, use 1 1/2 tsp (7.5 mL) of stuffing for one wrapper and fold in half either in triangles or half moons, depending on the type of pastry used.
For a flavour twist: Add 2 finely crushed amaretti cookies to the stuffing for an Italian classic. Add a few roasted sliced almonds to the butter at the same time as the sage.
Top 5 Nutrients
|Calcium:||13 % / 147 mg|