I love Italian food, and I especially love Italian food with a flair. This is a modern take on the traditional ravioli. I love this recipe for so many reasons. It is super easy to make, actually sometimes I call it "cheater ravioli", since I use the won ton wrappers instead of actually using freshly made pasta. I usually make the fresh pasta only for company when I make this recipe, either way is fabulous. That makes this an super easy weeknight meal that you can easily get on the table. This is a super rich dish, it pretty much just melts in your mouth, serve it with salad and breadsticks for an impressive yet simple meal. This is a simple enough recipe that anyone can make and have fantastic results, I a sure that you will enjoy this as much as I do.
Butternut Squash Ravioli
2-pound butternut squash, halved lengthwise and seeded
1 1/2 cups minced onions
1 1/2 teaspoons ground sage
1 tablespoon butter
2 garlic cloves, minced
4 ounces goat cheese, crumbled
60 won ton wrappers
1/2 cup butter
1/4 cup toasted pine nuts coarsely chopped
Preheat oven to 425°F. and lightly grease a baking sheet.
Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
In skillet cook butter with pine nuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season butter with salt and pepper and keep warm, covered.
Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce. Garnish with parsley.