Squash Ravioli With Brown Butter Sauce

Step 1

Preheat oven to 400F. Cut squash in half, remove the seeds and then cut into wedges, leaving the skin on . Place the wedges in a lightly oiled roasting pan. Roast the squash for to 1 1/4 hours, or until the squash is soft. Remove from the oven and leave the squash to cool. Discard the skin. Pass the squash through a food mill or puree in a food processor( You need 1 cup of puree). Add cheese,rosemary, shallots and garlic to the squash puree and season to taste with salt, pepper and nutmeg. Whisk the egg whites with 1 tsp water. Place 1 wonton wrapper on the counter and top with 2 tsp. of the squash mixture. Brush the edges of the wonton wrappers with egg whites then top with a second wrapper. Press to seal well with fork or fluted pastry wheel. Repeat with remaining wrappers. Place the ravioli in a single layer on towel- lined baking sheets and cover with another towel. Bring a large pot of salted water to a boil and drop in the ravioli. Cook until they float to the top and become slightly transparent, about 3 minutes. Drain well, keeping 1/2 cup of the pasta cooking water. While the ravioli are cooking, melt the butter in a large frying pan over medium - low heat. Add sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat of and season with salt and pepper. Stir to combine. Add drained ravioli to frying pan and toss to coat, adding enough of pasta water to create a sauce. Serve on warmed plates Sprinkle with parmesan cheese