Recipes from Les Toques Blanches Ottawa

Butternut Squash Ravioli with Wild Mushroom Ragout

Executive Chef Cory Haskins, Rideau Club

Serves 8

1 large butternut squash
2 tbsp (25 mL) olive oil
salt and pepper to taste
¼ cup (50 mL) marscapone cheese
½ cup (125 mL) Parmesan cheese, divided
24 wonton wrappers, or ½ pound (250 g) fresh pasta dough
2/3 cup (150 mL) butter, divided
1 shallot, diced
2 cups (500 mL) assorted mushrooms, sliced
1 tsp (5 mL) fresh thyme
8 small sage leaves
4 amaretti cookies (available in Italian food stores)

• To prepare ravioli filling: Split the squash in half and scoop out seeds. Rub squash flesh with oil and season with salt and pepper. Roast in preheated oven at 350ºF (180ºC) 45 minutes, or until soft, then remove and cool to room temperature. Scoop the flesh into a food processor, addd marscapone and 1/4 cup (50 mL) Parmesean cheese and purée.
• To make ravioli: Set 24 wonton wrappers on work surface or, if using pasta dough, roll very thin and cut into 24 two-inch (5 cm) squares. Place squash/cheese filling on half of each square, fold dough over to enclose filling and press the edges to seal. Store ravioli inthe freezer, covered, until ready to use.
• To make the ragout: Heat a sauté pan over medium heat. Add half the butter, shallot and mushrooms. Sauté until soft, then add thyme and season to taste with salt and pepper.
• To make sage butter: In a sauté pan, melt the remaining butter and add sage; set aside.
• To cook ravioli: Bring a large pot of water to a boil. Add ravioli to the boiling water and cook until they float; immediately scoop out. Add to tbsp (25 mL) of thehot ravioli water to the sage butter and whisk to form an emulsion. Gently toss sage butter sauce with cooked ravioli to coat.
• Serve ravioli with the mushroom ragout and sprinkle with remaining Parmesean cheese. Crush the amaretti cookies and sprinkle on top.