So, I was cooking and baking up a storm…  I had limited time before I had to take my preschooler to the library for story time and then afterwards  the other two would come off the school bus.  I was bringing them over to a friend’s house for an autumn party following pumpkin picking.  I knew the ravioli would take some time— an hour and half to create 30 raviolis!  It had taken an hour and half (which is really passive time) to roast the butternut squash the day before, so this is a time consuming recipe— hands on time is just about 2 hours.  And I’m using wonton wrappers that you can get in the produce section of supermarket.  (Faster and easier than homemade pasta, but they’re fresh and delicious.) But, if you have the time, take it or make it if you don’t.  These were beyond my expectations (and I was pretty sure they’d be good).

Roast Butternut Squash Ravioli

Filling:

2 1/2 cups roasted butternut squash

2 eggs

1/2 cup fresh grated Parmesan cheese

1/2 tsp fresh ground nutmeg

Maple syrup to taste (approximately 2 tsp)

salt and pepper to taste

Using food mill over a bowl purée the squash.  Add the eggs and mix until well combined. Add cheese, nutmeg and salt and pepper. If needed, add maple syrup to taste preference. On a floured surface, place a dollop of mixture on wonton wrapper (about teaspoon for small round, 1-2 tsp for larger square wontons).  Brush water along edges, then place second wonton on top, press one edge together well, pick up and while carefully squeezing air out (burp) press the rest of two wontons together.  Place the ravioli on a cookie tray dusted with corn meal until your ready to cook.  Repeat for desired amount.  I made 30 with this recipe and had enough filling for another 5.  In a wide pot boil water.  Depending on your pot, place about 8 raviolis at a time in soft- rolling boil for about 5 minutes.  Don’t crowd, too many might stick together.  Place on serving plate, add sprinkle of fresh Parmesan cheese, pour butter sauce over and serve immediately.

Brown Butter Sauce:

Stick of butter

cup whole fresh sage leaves (destemmed)

1/2 cup Parmesan cheese

In a sauté pan melt 1/4 stick of butter over medium-high heat until it starts frothing.  Add sage until it crisps.  Take off heat immediately and either serve or keep warm.  Sprinkle cheese on each individual ravioli and pour butter over.  Repeat for each serving.   Took photo before the last two were eaten!  Butter sauce little over done on last round.

I prepared them before the library and prior to a pumpkin picking hayride with a group of friends and their kids and then actually cooked the ravioli and sauce when we had gathered at a friend’s post-hayride.  

The adults loved this as did the kids willing to try it.  My youngest wouldn’t yet, but I imagine one day in the not too distant future, he’ll be gobbling them up too.  They were divine— I was nervous since I’d never made them before and appreciated the enthusiastic reviews.  I actually made them again two days later at another friend’s because she missed out on the gathering and so that my eldest could try some since they were all gone by the time he got round to eating the previous day.  It’s hard when the kids are around so many others (there were at least 20 kids) they tend to play and play and not eat even when told it’s time— until they’re absolutely famished.  When my eldest son finally did try them, he too loved them.