LeRefuge

Fun Twist on the Classic Automnal Recipe: Butternut Squash Steamed Ravioli

Ingredients

STEAMED "RAVIOLI"
  1. 500g of butternut squash
  2. 1 1/2 tbsp of olive oil
  3. 1 1/2 tbsp of maple syrup
  4. Salt & pepper to taste
  5. 3 eggs
  6. 2 tbsp of Panko
  7. 1/4 tsp of nutmeg
  8. 100g of fine grated parmesan
  9. 40g of crushed amaretti cookies
  10. Toasted almonds sticks
  11. Wonton wrappers

*the filling recipe is inspire by Elena from Quincaillerie Dante

SAUCE
  1. 2 tbsp of butter
  2. 2 tbsp of flour
  3. 1/3 cup of white wine to deglaze
  4. 1 1/2 cup of chicken broth
  5. 15 of sage leaves
  6. 1/2 cup of 15% ultra-cream
  7. 1/4 cup of grated Parmigiano Reggiano
  8. Salt and pepper to taste

The Our Place Pan is truly the perfect aesthetic pan! It is designed to replace your fry pan, saute pan, steamer, skillet, saucier, saucepan, non-stick pan, spatula, and spoon rest! Living in a condo, it's been hard for me to find cute pans that work on an induction oven and this one is just perfect! Be sure to check them out!

Preparation

MAKING THE "RAVIOLI"
  1. Place the wonton wrappers in the fridge to unfreeze them if they are frozen.
  2. Preheat the oven to 400F.
  3. On a baking sheet lined with parchment paper, add the squash, olive oil, maple syrup and salt & pepper to taste and make sure all the squash is coated.
  4. Cook in the oven for 40 minutes.
  5. Once fully cooked, Reduce the mixture to a mash.
  6. To the mash, add the eggs, the panko, the nutmeg, the parmesan, the amaretti cookies and salt & pepper to taste.
  7. Using a round cookie cutter that fits your wonton wrappers, cut the excess dough.
  8. Make the raviolis! Place 1 tbsp of filling for one wonton and you can either close it similarly to a mezzaluna (fold in 2 and seal with a bit of water) or similarly to a dumpling (use a damp finger to wet half the wonton wrapper and fold & pinch to form the "dumpling").
MAKING THE SAUCE
  1. In the Our Place Pan make a roux at medium heat using flour and butter.
  2. Deglaze the pan using the wine.
  3. Add the chicken broth and 8 to 10 sage leaves.
  4. Let the mixture infuse for 5 minutes.
  5. Add the cream, Parmigiano Reggiano and salt & pepper to taste.
  6. Mix until thicken to desired consistency.
STEAM & PRESENTATION
  1. Add water to the pan and bring the water to a boil.
  2. Add the Spuce Steamer on top of the pan and cook the a few "dumpling/raviolis" at a time for 4 minutes (verify that they are well cooked), cooking them in batches.
  3. If you don't have the steamer, heat the oil over medium high in the pan and add a few dumplings, cooking them in batches.
  4. Place your dumplings in a bowl and add the sauce (amount of your liking)
  5. Garnish with sage leaves, almonds, parmesan and pepper to taste.

Bon Appétit!

By

Megan Chartrand-Robichaud

October 21, 2021