Roasted Butternut Squash Ravioli

Adapted from Food Network

• 2 tablespoons extra-virgin olive oil
• 2 finely minced shallots
• 2 cups roasted butternut squash puree
• Salt and pepper to taste
• 1/3 cup heavy cream
• 1/3 cup finely grated aged gouda cheese, plus 2 ounces
• Pinch nutmeg
• 1 package of wonton rolls
• 1 egg, beaten well
• ¼ cup salted butter
• 12 fresh sage leaves or 2 teaspoons dried sage
•  ¼ cup dried cranberries

Heat 2 tablespoons oil (we prefer extra-virgin olive oil) over medium heat. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in the cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Separate wonton rolls. Place 1 teaspoon of the filling in the center of each wonton roll. Brush two perpendicular corners of the wonton with egg.  Bring 1 corner of the square to the other, forming a triangle and seal the wonton completely (the egg wash will help the wonton seal to itself. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt ¼ cup of high quality butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with dried cranberries.

Makes about 40 ravioli.  We eat about half with the sauce recipe here and freeze the remaining pasta for later.