This delightful take on an Italian classic marries the tastes of autumn with a light twist.  It's a beautiful entree reminiscent of stained glass.

Preparation

Preheat oven to 350 degrees.

Cut acron squash in half and remove and discard seeds.  Place squash halves cut side down on cookie sheet and bake for 35 - 40 minutes until fork tender. 

To blanch greens:  While squash is roasting, bring 2 quarts of water to boil in medium saucepan, add chopped chard to boiling water and blanch for 10 seconds.  Quickly remove and drain chard.  Set aside.

For the broth:  In a small saucepan, bring broth to a boil and simmer.

For the raviolo, bring 4 quarts of water to a boil in medium sauce pan and simmer.

When squash is cooked, remove from oven and cool slightly.  Scoop out squash flesh and add to a work bowl.  Add ricotta and blanched chard to squash.  Season with salt and pepper, and mix to loosely combine.  Do not ovemix. 

To assemble raviolo:  Place 8 egg roll sheets into boiling water and cook for 2 minutes.  Do NOT over cook!  Remove pan from heat. Gently remove 4 sheets, one sheet at a time, and place one sheet into each of the 4 bowls.  Quickly place 1/2 cup of squash mixture into center of each sheet.  Remove remaining 4 sheets and cover each raviolo with one sheet.  Ladle 1/2 cup of hot broth over each raviolo and serve immediately.