Featuring a delicious filling of acorn squash, Swiss chard, and ricotta, this elegant autumn entrée is sure to entice.

Preparation

Preheat oven to 350°F.

Cut acorn squash in half then remove and discard the seeds. Place squash halves cut-side down on a sheet pan and bake for 35–40 minutes, until fork tender. Remove squash from oven and let cool.

While the squash is roasting, bring 2 quarts of water to boil in medium saucepan. Add chopped chard to the boiling water and blanch for 10 seconds. Remove and drain chard, then set aside.

In a small saucepan, bring broth to a boil, then hold at a simmer.

Separately, bring 4 quarts of water to a boil in medium saucepan, then simmer.

When squash is cool enough to handle, scoop out the flesh and add to a work bowl, reserving a small amount for garnish. Add ricotta and blanched chard to the bowl, then season with salt and pepper and mix just until loosely combined. Brunoise the reserved squash and set aside.

To assemble, place 8 egg roll sheets in the boiling water and cook for 2 minutes—be careful not to overcook. Remove pan from heat, then gently remove 4 of the sheets, placing 1 sheet into each of 4 bowls. Quickly place ½ cup of the squash mixture into the center of each sheet, then cover each raviolo with 1 of the remaining 4 sheets.

Ladle ½ cup of hot broth over each raviolo, garnish with reserved squash and Italian parsley, and serve immediately.