Roasted Kabocha Ravioli with Sage-Walnut Butter, Charred Radicchio and Balsamic Lacquer

01

Ingredients

• 900 g kabocha squash, seeded, peeled and cut into 2 cm cubes
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/4 teaspoons fine sea salt, divided, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper, divided
• 1 small shallot, very finely minced
• 2 tablespoons nutritional yeast
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons fine dry breadcrumbs
• 24 round vegan dumpling wrappers, about 9 cm wide and confirmed egg-free
• 1/3 cup balsamic vinegar
• 1 teaspoon maple syrup
• 1 small radicchio, about 300 g, quartered through the core
• 4 tablespoons vegan butter
• 12 fresh sage leaves
• 1/3 cup toasted walnuts, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest

02

Prepare the dish

1. Heat the oven to 425°F (220°C). Toss the kabocha with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on a parchment-lined tray and roast for 25 to 30 minutes, turning once, until deeply tender and lightly caramelized.
2. While the squash roasts, warm 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the shallot for 4 minutes until soft but not browned.
3. Mash the hot squash until smooth. Stir in the shallot, nutritional yeast, nutmeg, breadcrumbs and 1/4 teaspoon salt. Spread the filling on a plate and cool completely; it should be thick enough to hold a spoon mark.
4. Combine the balsamic vinegar and maple syrup in a small saucepan. Simmer gently for 6 to 8 minutes until reduced by about half and able to coat the back of a spoon. Remove from the heat; it will thicken further as it cools.
5. Keep the dumpling wrappers covered with a barely damp towel. Place 2 teaspoons filling in the centre of one wrapper, moisten the rim with water and top with a second wrapper. Press out the air from the centre outward, then seal the edge firmly. Repeat to make 12 ravioli.
6. Bring a wide pot of well-salted water to a gentle boil. Cook the ravioli in three batches for 3 to 4 minutes, until the wrappers are tender and the ravioli float. Lift them onto an oiled tray with a slotted spoon.
7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the radicchio with 1/4 teaspoon salt and the remaining pepper, then sear cut-side down for 2 to 3 minutes per side until charred at the edges but still structured. Transfer to a board and halve each quarter lengthwise.
8. Lower the skillet to medium. Melt the vegan butter, add the sage leaves and cook for 1 to 2 minutes until the leaves are crisp and the butter smells nutty. Transfer four sage leaves to a towel for garnish.
9. Add the walnuts and lemon juice to the sage butter. Slide in the cooked ravioli and gently spoon the butter over them for 1 minute, just until glossy and hot. Keep the ravioli intact.