Raviolis with Lamb, Squash and Ricotta Stuffing

Ingredients

• 500 g lean ground lamb
• 3 cups diced acorn squash (2 medium-sized)
• Herbes de Provence
• Olive oil
• ½ cup ricotta cheese
• 2 tbsp. finely chopped fresh chives
• 450 g fresh pasta dough (or 1 package wonton wrappers)
• Parmesan cheese
• 320 g cherry tomatoes
• Salt and fresh ground pepper

Preparation

1. Preheat oven at 400°F. Cover a baking sheet with parchment paper, spread the squash and add a drizzle of olive oil. Sprinkle with Herbes de Provence, add a dash of salt and pepper. Mix together and bake in the oven for 20 minutes or so, until the squash is tender and starts to brown, mixing once after 10 minutes. Take out of the oven and chop.
2. Bring a large casserole to medium heat, add a drizzle of olive oil and stir the minced lamb for 7-8 minutes, until the meat is no longer pink. Add salt and pepper. Remove any fat and transfer the meat in a large bowl. Add ricotta cheese, the chives and squash, and mix well. Taste and add seasoning when necessary. Let the mixture cool for 15 minutes.
3. Flatten the pasta dough and place a tablespoon of stuffing every 2 inches. Lay down a layer of dough on top of it, cut and shape the raviolis with your preferred instrument, carefully sealing all sides. In a large pot, heat salted water to the boiling point, reduce the heat and bring to a slow boil. Add the raviolis and cook for no more than 2-3 minutes. Transfer to a strainer and drain well.
4. As for the tomatoes, preheat your oven to 400 °F. Put the cherry tomatoes on a baking sheet and add olive oil liberally. Sprinkle with Herbes de Provence; add salt and pepper. Mix delicately and insert into oven. Cook for 10-12 minutes, until they start to split open and boil.
5. Dress up the plates with raviolis and portion the piping hot tomatoes on top of them. Add some chives and fresh ground Parmesan.