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
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.