Ingredients

The following ingredients have 8 Servings
  • 1 - 3 lb butternut squash, (cut in half lengthwise and seeded (reserve the seeds if desired))
  • 3 Tbsp extra virgin olive oil, (divided)
  • kosher salt and pepper
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1/4 cup mascarpone
  • 1/4 cup parmesan cheese, (grated )
  • 1/2 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • pinch cloves
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 egg + 2 Tbsp water
  • 2 packages won-ton wrappers ((Makes 48 ravioli))
  • 6 oz unsalted butter ((1 1/2 sticks))
  • 12 fresh sage leaves
  • salt and pepper
  • *Roasted squash seeds (frizzled sage leaves and grated parmesan cheese for garnish)

Instruction

  • Preheat the oven to 400 degrees and line a sheet tray with non stick foil or parchment.
  • Drizzle the olive oil over the cut side of the butternut squash and season with salt and pepper. Place on the lined sheet tray cut side down and roast for about 45 mins or until the squash can be easily pierced with a fork. (You can also roast the seeds on the same sheet tray with a drizzle of oil and sprinkle of salt and garnish your finished dish with them.)
  • While the squash is roasting, heat 1 Tbsp of olive oil in a saute pan set over medium heat and add the diced onion. Cook until softened and golden, about 5 mins, then add the minced garlic. Continue to cook for another 2-3 mins, then allow to cool to room temperature.
  • Allow the roasted squash to rest until it's cool enough to handle, then scoop the flesh into the bowl of a food processor fitted with a steel blade.
  • Add the onion and garlic, mascarpone, parmesan, spices and seasonings and process until smooth.
  • Whisk the egg and water together and line a sheet tray with wax or parchment paper. Lay down one layer of wonton wrappers and brush the edges with the egg wash.
  • Place a heaping tablespoon of the butternut squash filling in the center of each wrapper and cover with another wrapper. Press the edges to seal well. Repeat with remaining wonton wrappers and filling. Place the ravioli in the refrigerator and put on a large pot of salted water to boil . (Ravioli can also be placed in the freezer on a sheet tray and frozen. Once they're frozen, pop them into a freeze-safe bag for storage.)
  • Cook the ravioli in batches in the boiling water until just cooked through and they float to the top, about 3 mins.
  • While you're cooking the ravioli, melt the butter in a small saucepan set over med/high heat until the foaming subsides. Add the sage leaves to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
  • Remove from the heat and remove the frizzled sage leaves to a paper towel lined plate.
  • To serve, spoon the brown butter over the ravioli and top with roasted squash seeds, frizzled sage and freshly grated parmesan cheese.