Butternut Squash Ravioli

Name: Butternut Squash Ravioli
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 8 to 10 servings
Ingredients: 2 medium butternut squash; 2 large poblano peppers; 1 small bunch collard greens, de-spined and chopped; 1/2 medium yellow onion, finely chopped; Dash red wine vinegar; Salt and ground white pepper, for sprinkling; Salt and ground white pepper, for sprinkling; 1/2 cup cream cheese or mascarpone cheese, at room temperature; 1/3 fresh grated whole nutmeg seeds; 4 1/3 cups all-purpose flour; 1/3 cups whole-wheat flour; 1 teaspoon salt; 6 egg yolks; 5 whole eggs; 4 tablespoons butter; 1/4 medium red onion, minced; 4 tablespoons all-purpose flour; 2 cups vegetable stock; 1 cup heavy cream; 3/4 cup grated fontina cheese; 1/3 cup grated Parmesan; Salt and ground white pepper; Salt and ground white pepper; Chopped fresh chives or scallions, for serving

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Level: Intermediate
Total: 2 hr 40 min

Prep: 40 min
Inactive: 30 min
Cook: 1 hr 30 min

Yield: 8 to 10 servings

Level: Intermediate
Total: 2 hr 40 min

Prep: 40 min
Inactive: 30 min
Cook: 1 hr 30 min

Yield: 8 to 10 servings

Ingredients

Squash Filling:

2 medium butternut squash

2 large poblano peppers

1 small bunch collard greens, de-spined and chopped

1/2 medium yellow onion, finely chopped

Dash red wine vinegar

Salt and ground white pepper, for sprinkling

1/2 cup cream cheese or mascarpone cheese, at room temperature

1/3 fresh grated whole nutmeg seeds

Pasta Dough:

4 1/3 cups all-purpose flour

1/3 cups whole-wheat flour

1 teaspoon salt

6 egg yolks

5 whole eggs

Fontina Veloute Sauce:

4 tablespoons butter

1/4 medium red onion, minced

4 tablespoons all-purpose flour

2 cups vegetable stock

1 cup heavy cream

3/4 cup grated fontina cheese

1/3 cup grated Parmesan

Salt and ground white pepper

Chopped fresh chives or scallions, for serving

Directions

Special equipment:

Ravioli mold

For the squash filling: Preheat the oven to 350 degrees F. Roast the squash, about 1 hour 15 minutes, and then deseed and scoop out the flesh. Puree the flesh in a food processor.
Preheat the broiler. Roast the poblano peppers until charred on the outside, and then peel, deseed and chop.
Saute the collards with the onions and vinegar, sprinkle with salt and white pepper, and cook until tender. Drain, and then mix with the squash, poblano peppers, cream cheese and nutmeg.
For the pasta: Combine the flour, whole-wheat flour, salt, egg yolks and whole eggs in a food processor or by hand until a dough forms. Knead the dough until it's smooth and elastic, about 10 minutes, and then wrap in plastic and refrigerate for at least 30 minutes.
For the fontina veloute sauce: Melt the butter in a saucepan over medium heat. Add the onions and saute until soft. Stir in the flour and make a light roux by slowly adding the stock, and then slowly adding the cream, stirring constantly. Lower the temperature and add the fontina and Parmesan a little at a time, stirring continuously. Sprinkle with salt and white pepper.
For assembling: Bring a large pot of salted water to a boil. Roll out the pasta dough to desired thickness using a rolling pin or pasta machine. Stuff the dough with the squash filling using a large ravioli mold, wetting the seams before sealing. Poach the ravioli in the boiling water until they float, 3 to 5 minutes.
Serve the ravioli topped with the fontina veloute sauce and garnish with chopped chives.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.