- Prep time
- 45 minutes PT45M
- Cook time
- 5 minutes PT5M
- 4 servings
This delightful take on an Italian classic marries the tastes of autumn with a light twist. It's a beautiful entree reminiscent of stained glass.
- 12 ounces (or one small) acorn squash
- ⅓ cup chopped Swiss chard, blanched
- 2 cups chicken or vegetable broth
- ⅓ cup ricotta cheese
- 8 egg roll wrappers
- ½ teaspoon kosher salt
- ½ teaspoon pepper
Preheat oven to 350 degrees.
Cut acron squash in half and remove and discard seeds. Place squash halves cut side down on cookie sheet and bake for 35 - 40 minutes until fork tender.
To blanch greens: While squash is roasting, bring 2 quarts of water to boil in medium saucepan, add chopped chard to boiling water and blanch for 10 seconds. Quickly remove and drain chard. Set aside.
For the broth: In a small saucepan, bring broth to a boil and simmer.
For the raviolo, bring 4 quarts of water to a boil in medium sauce pan and simmer.
When squash is cooked, remove from oven and cool slightly. Scoop out squash flesh and add to a work bowl. Add ricotta and blanched chard to squash. Season with salt and pepper, and mix to loosely combine. Do not ovemix.
To assemble raviolo: Place 8 egg roll sheets into boiling water and cook for 2 minutes. Do NOT over cook! Remove pan from heat. Gently remove 4 sheets, one sheet at a time, and place one sheet into each of the 4 bowls. Quickly place 1/2 cup of squash mixture into center of each sheet. Remove remaining 4 sheets and cover each raviolo with one sheet. Ladle 1/2 cup of hot broth over each raviolo and serve immediately.