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Directions for: Ravioli with Squash and Mascarpone

Ingredients

Filling

1 medium (1 1/2 pounds/681 grams) butternut squash, split in half, seeds removed (about 1 pound/454 grams cooked)

4 clove garlic, skin on, tip removed

1 tsp olive oil (5 ml)

Coarse salt and freshly cracked black pepper

¼ cup mascarpone cheese

1 Tbsp chopped fresh sage (15 ml)

1 Tbsp chopped fresh savoury (15 ml)

1 Tbsp butter (15 ml)

2 oz finely diced pancetta (about 3 tbsp./45 ml chopped) (31.25 grams)

4 large shallots, finely chopped

¼ cup white wine (60 ml)

1 egg yolk, lightly beaten

40 3-inch dumpling or perogi wrappers or fresh pasta sheets cut into 3-inch squares

1 egg, beaten for egg wash

Sauce

2 Tbsp butter (30 ml)

6 shallots, chopped

1 Tbsp chopped fresh savoury (15 ml)

1 Tbsp chopped fresh sage (15 ml)

3 cup chicken stock (750 ml)

1 cup 35% cream (250 ml)

½ cup freshly grated Grano Padano or Parmigiano Regianno, or to taste (125 ml)

2 Tbsp fresh lemon juice (30 ml)

1 Tbsp fresh chives (15 ml)

Coarse salt and freshly cracked black pepper, to taste

Directions

Filling

1. Preheat oven to 375 degrees. F.

2. Rub oil over cut side of squash. Place the 2 garlic cloves into each of the hollowed out portion of the squash where the seeds were removed. Sprinkle with salt and pepper. Roast cut side up until tender, about 1 hour. Let cool. Scoop out the flesh and transfer to a large bowl. Discard the skin of the squash. Remove the skin of the garlic and add to bowl with squash.

3. Sauté pancetta in butter until lightly browned. Add the shallots and sauté for about 3 to 4 minutes or until soft and golden. Add the garlic, sage and savoury. Sauté until golden. Stir in the white wine to deglaze the pan. Remove from heat and let cool. Add to the squash.

4. Combine squash, garlic and pancetta with egg yolk and mascarpone. Season the mixture with salt and pepper.

5. Brush the edge of dumpling wrapper or pasta lightly with beaten egg and put 1 tsp. of filling in the middle. Fold dough over. Press out air and pinch edges securely with fork. Layer on a baking sheet lined with parchment paper, not overlapping.

Sauce

1. Sauté shallots in butter, savoury and sage for 3 minutes in a saucepan or skillet over medium high heat. Add the chicken stock and cream and reduce by half, about 7 to 10 minutes.

2. Meanwhile cook ravioli in rolling boiling salted water for about 3 to 4 minutes or until tender. Drain immediately and toss in sauce. Add chives and lemon juice. Sprinkle with cheese and stir. Season the sauce with salt and pepper. Serve immediately. Serves 4 to 6 depending on if served as a main or appetizer.

See more: Pasta, Bake, Fall, Vegetables, Tomatoes, Dinner, Cheese, Sauté, Main, Herbs