Butternut Squash Raviolis with Sage Cream Sauce

You can make your own pasta if you have a pasta machine, or purchase fresh pasta sheets from a local pasta company.  If neither of those are options, use wonton wrappers in place of the pasta.

Ravioli Filling:

1# Butternut Squash pieces

1 tsp. salt

4 garlic cloves peeled and sliced

3 tbsp light brown sugar

1 egg yolk (save the white part for an egg wash)

1 tsp. fresh Sage finely chopped

1/8 tsp. freshly ground Nutmeg

¼ tsp. ground white pepper

In a saucepan combine butternut squash, salt, garlic and enough water to cover. Bring to a boil.   Cook until squash is tender. Drain and transfer to a food processor.  Add in the sugar, egg yolk, Sage and nutmeg and pepper. Pulse all ingredients until smooth.

Fill each pasta square or wonton wrapper with a teaspoon of the filling, brush all four sides with egg wash or water and press to seal. Keep each wonton on a baking sheet lightly sprinkled with some cornmeal until you are ready to cook them.

For the Sauce:

1 cup heavy cream

1/3 cup grated Parmesan Cheese

3 tbsp. unsalted butter cut up

3 fresh Sage leaves, finely chopped

Bring cream and parmesan to simmering over moderately low heat.  Cook until thickened.  Whisk in Butter.

Cook pasta or wontons in boiling salted water until they some to the surface.  Drain and toss with the sauce and sprinkle on the finely chopped Sage.

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