Butternut Squash Ravioli
|1¾ lbs butternut squash|
|1/2 cup red onion, sliced into 1/2-inch rings|
|2 Tbsp Aunt Angie's Balsamic Vinegar of Modena|
|6 Tbsp mascarpone cheese|
|6 Tbsp Parmigiano-Reggiano cheese, freshly grated|
|1½ tsp unsalted butter|
|2¼ tsp sage, chopped|
|1¼ tsp kosher salt|
|¾ tsp freshly ground pepper|
|60 wonton or gyoza skins|
|Egg white, beaten|
|6 Tbsp pine nuts|
|1/2 cup unsalted butter|
|1 tsp lemon zest|
|1/3 cup sage leaves, chopped|
|Sage leaves for garnish|
Place squash in a baking dish and roast in a 400°F oven, about 1 1/2 hours. Pierce squash with a fork to test for doneness. Cool. Meanwhile, soak the red onions in balsamic vinegar for 20 minutes; drain and grill until tender. Cool.
In a bowl, combine the cooked squash, mascarpone, and Parmigiano-Reggiano. When cool, dice the onions into pieces 1/4-inch thick. Add onions to the squash mixture and refrigerate.
In a warm 8-inch pan, melt the butter and add the chopped sage (warming the sage releases the flavor). Add to the bowl of squash and season squash with salt and pepper.
To Prepare Ravioli
Lay 30 won ton or gyoza skins on a cutting board. Brush edges with water or egg white. Fill with a heaping tablespoon of squash mixture. Place a second skin on top and seal edges, pushing out any air bubbles. Or, place a heaping 1½ teaspoon of squash mixture in the center of a skin and then fold over to make a triangular or half round-shape ravioli. Place on a parchment-lined cookie sheet. If using later in the day, top ravioli with plastic wrap and a damp towel. If freezing ravioli, place the cookie sheet in the freezer, freeze until firm, and then gently place ravioli in freezer bags.
To Prepare Sauce
Toast pine nuts in a medium skillet. Cool. Heat butter in the same skillet until light brown; remove from heat and add lemon zest, sage, and pine nuts. Add salt and pepper to taste. Keep warm.
To Cook Ravioli
Bring water to boil in a large saucepan. Add salt. Place ravioli in water one at a time and bring water back to a boil, stirring to keep the ravioli from sticking. Boil ravioli 2 to 5 minutes, working in batches until the ravioli are al dente. Place a small amount of sauce on a serving platter. Drain ravioli; top with remaining warm butter sauce.
Makes 30 servings