Kuri Squash & Louis D'Or Filling by Chef Laetitia Chrapchynski

February 28, 2021 Aaron Ellard

Watch: Chef Mike Pigot from LA MANO and Chef Laetitia Chrapchynski make Kuri Squash & Louis D'Or Cappelletti with Onion & Leek Soubise

This month for La Mano's Pasta Club we were fortunate enough to work with the Chef Laetitia Chrapchynski of Donna Mac. Laetitia has shared her recipe for Kuri Squash & Louis D'or filling for you to recreate restaurant quality stuffed pasta at home. This filling will work great for any stuffed pasta recipe, we chose Cappelletti for it's larger size and round cup-like shape which perfectly captures sauce like small ramekins.

We've used Kuri Squash which is teardrop shaped and has an orange skin. It can be sourced from most farmers markets during the winter season. We love this squash for it's creamy yellow flesh and smooth sweet flavour.

Louis D'or is a very special cheese from Québec. As chef Laetitia explains, the cheesemaker travelled to the Jura region of France to study how they make the ever popular Comté, Gruyère, and Emmental cheeses and brought those practices home to Canada. Louis D'Or is aged for a minimum of 9 months and takes its name from the Ferme Louis d'Or, the farm where the full-flavoured organic milk used in the cheese is produced.

Method:

Preheat oven to 400ºF and bring mascarpone to room temperature. Halve squash and remove seeds with a spoon, lightly coat with good quality oil and season with kosher salt. Roast squash in oven for about 25 minutes, until tender. Blend part A in a food processor until smooth consistency is reached, and set aside in a bowl. Combine part B together and fold into Part A. Season with salt, to your liking, and let cool in the refrigerator until ready to use.

Ingredients:

PART A

400g Kuri squash
20g Garlic confit
60g Caramelized onions

PART B

75g Mascarpone cheese
200g Louis D'or cheese
50g Brown butter
10g Chives
15g Italian parsley
10g Fresh thyme
1 tbsp Grated nutmeg
15ml White balsamic
Salt to taste

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