Hello Autumn! What better way to celebrate the season than with fresh ingredients that bring together the taste of fall inside ravioli? While this recipe has a couple of steps, you can speed up the process by using store bought ravioli rounds and roasting the squash in advance so that when it comes time to prepare dinner, it will come together in a pinch. And each bite will not only remind you of the crisp, fresh season, but it will take you to that fancy restaurant you love. Don’t forget to load up on parm cheese!
- 1 acorn squash
- 1 tbsp olive oil
- 1⁄4 cup ricotta cheese
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
- Pinch of nutmeg
- 1 tbsp parsley, finely chopped
- 36 ravioli dough rounds, thawed
- 4 tbsp butter
- 3 cloves garlic, sliced
- 1 tsp fresh sage leaves, finely chopped
- Parmigiano reggiano, grated
Preheat oven to 400 degrees. Slice acorn squash in half, remove seeds, then drizzle each side with olive oil and place face down on a baking sheet pan. Roast until very tender, about 45 minutes.
Remove from oven, and once cool enough to handle, scoop out the cooked squash. Place in bowl and using an immersion blender, puree until smooth [alternatively, add to food processor or blender to puree]. Add the ricotta cheese, salt, pepper, nutmeg, and parsley. Evenly distribute the mixture into the centers of 16 of the ravioli rounds. Cover with remaining rounds. Press firmly to close and seal with the tips of a fork.
Bring a large pot of water to a boil, add the ravioli and cook simmering until the dough is soft and floating at the top, about 10 minutes. In the meantime, heat butter in a pan and sauté the garlic and sage until fragrant, about 2-3 minutes.
Drain ravioli. Add to platter or individual plates. Drizzle a little garlic sage butter over the ravioli and top with grated Parmigiano reggiano cheese.