From Glen Manzer, Bonterra Trattoria.
1 medium pumpkin or your favourite fall squash
4 oz. Highwood Crossing canola oil, plus more to drizzle
4 oz. grated Fairwinds Farm goat cheese, plus more to garnish
pinch of grated cinnamon
pinch of grated nutmeg
3 oz. Kayben Farms black currant purée (available at specialty food stores)
salt and freshly ground pepper to taste
fresh pasta dough (recipe below – or use the square wonton wrappers found in Asian markets)
4 oz. unsalted butter
12 sage leaves
4 oz. Highwood Crossing canola seeds
1 amaretti cookie (available at Italian markets)
Preheat oven to 350°F. Cut squash in half, remove seeds, season with salt and pepper, drizzle with canola oil and roast in the preheated oven until soft and lightly caramelized, about 30 minutes. Remove and allow to cool. Scoop the flesh into a large bowl and add the goat cheese, cinnamon, nutmeg, currant purée, and salt and pepper. Combine well and set aside.
Roll out the pasta dough to about 1/8-inch thick. Cut into circles about 3 inches in diameter and spoon a heaping tablespoon of squash filling onto the centre of the circle. Cover the filling with another pasta circle. Press the edges firmly together, removing all air and sealing the edges. (Follow the same procedure if using the wonton wrappers.) Bring a large pot of water to a boil. Season with salt and drop the ravioli in a few at a time – don’t crowd them. Cook for about 2 minutes. Remove and keep warm.
Melt the butter in a sauté pan until it foams. add 3 oz. of pasta water to the butter and whisk to emulsify. Add the ravioli to the butter. Roughly chop the sage leaves and add them to the ravioli and butter. Gently sauté to coat the ravioli. Divide the ravioli among 4 to 6 plates, sprinkle with canola seeds and reserved goat cheese. Drizzle with canola oil. Grate some of the amaretti cookie over each plate. Serves 4 to 6.
Manzer says: I’m not a big fan of the wonton ravioli, but it makes the job a little easier. I think that making and rolling fresh pasta by hand is one of the most relaxing and stress-relieving jobs you can do.
8 oz. all-purpose flour
6 large egg yolks
1 whole egg
1/4 c. extra-virgin olive oil
1/4 c. whole milk
pinch of kosher salt
Combine all ingredients in a small mixer. Mix with a dough hook for 5 to 7 minutes. Cover with plastic wrap and let rest 30 minutes at room temp. Roll or shape as desired.