Ravioli à la courge et au veau

Source: http://www.foodnetwork.ca/recipes/print.html?dishid=8176

Notes: Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce à la courge et au veau donne environ 4 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.



  • 1 Turban squash
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 6 ounces ground veal (200 g)
  • 1/4 cup white wine
  • 1/4 cup almonds, finely chopped


  1. Position the oven rack in the center position. Preheat oven to 350 °F (180 °C).
  2. Line a baking sheet with parchment paper.
  3. Cut a small turban squash in half and use a spoon to remove the seeds.
  4. Lay the squash with the opening face-down on the baking sheet and cook for about 1 hour, or until the flesh is tender.
  5. Remove from the oven and reduce to a puree using a food processor.
  6. In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while crumbling. Season with salt and pepper.
  7. Deglaze with the wine. Add the almonds and squash puree. Stir a few minutes over low heat until well mixed. Adjust the seasoning.
  8. Set aside in a bowl, let cool.
  9. Cover and refrigerate until the filling is cold.

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