Directions: |
Directions:Preheat oven to 350ºF.
Peel the butternut squash. Slice in half length-wise and remove seeds with a spoon. Dice into one-inch cubes. Cover a baking sheet with aluminum foil and place squash on it. Pour over olive oil and sprinkle lightly with salt and pepper. Toss to distribute oil and seasoning and spread out into an even layer. Roast in the oven for 40 minutes. If at that time the squash is not fork-tender, cook for an additional five minutes.
Remove squash from the oven and let cool for five minutes. Place in large mixing bowl and mash to break up large chunks. Add in parmesan and seasonings and mix thoroughly. If the consistency is not smooth enough, use an emersion blender to puree into a smoother consistency.
Take one wonton wrapper at a time and place one spoonful (about one tablespoon) in the center. Using your index finger, dip into water and run your finger along each edge of the wrapper. Place another wrapper on top and begin to seal by running your finger along, pushing out any air bubbles as you go along each edge. (This is harder than it seems, but crucial, as air bubbles will cause the ravioli to explode while cooking).
Repeat this process until wrappers or dough runs out. (There may be some leftover filling as the size of squash varies).
Bring a large pot of salted water to a boil. Place in five to six ravioli at a time. They will cook very quickly. They are ready to remove once they float to the surface. Drain off to the side while cooking the rest of the pasta.
In a separate saucepan, melt one stick of butter and let cook until butter turns brown. While butter is cooking, tear sage leaves into small pieces and place in butter. You may also toast hazelnuts at this time for added texture.
Once all ravioli are cooked, serve with brown butter sage sauce and toasted hazelnuts. Garnish with shredded parmesan and enjoy! |
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