The moment I laid eyes on this recipe from Tyler Florence I knew I would be making it in one form or another. Bite-sized cheese ravioli are stuffed into the middle of acorn squash and covered in a creamy, herby mozzarella sauce flavored with garlic, thyme and sage. Parmesan and mozzarella are melted in at the end. Tyler’s recipe uses cream, but I cut way back on calories and replaced it with whole milk instead. It’s rich enough without. Tyler uses tortellini, I use ravioli.
The acorn hearts are cooked first, filled, and then baked again.
Ravioli Stuffed Acorn Hearts with Mozzarella Cream Sauce
(adapted from Tyler Florence, Stirring the Pot, page 78)
2 medium acorn squash (about 1 pound each)
extra-virgin olive oil
Sea salt and freshly ground black pepper
13 oz. bite-size cheese Ravioli
½ cup heavy cream
1 cup whole milk
1 garlic clove crushed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/8 teaspoon grated nutmeg
½ cup fresh grated Parmesan
1 and 1/3 cup Mozzarella, shredded, 1/3 cup set aside for topping
Preheat oven to 370 F.
Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves cut sides up on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 35-40 minutes or until tender.
Meanwhile prepare the Ravioli mix. Heat a large pot of salted water to cook Ravioli in. In a separate saucepan heat the heavy cream and milk over medium heat with garlic, thyme, and sage. Reduce until thick and coats the back of a wooden spoon. Add the nutmeg, Parmesan, and Mozzarella, melt over low heat. Cook the Ravioli according to package directions. Drain and toss into cream mixture. Season with salt and pepper and then fill cooked squash hearts. There may be a few Ravioli left over. A snack while your waiting!
Turn the oven up to 400 F.Sprinkle the tops with the 1/3 cup Mozzarella set aside. Bake for about 10-15 minutes until the cheese is melted and golden brown.
This is my entry for Tyler Florence Fridays.