Butternut Squash is a great ingredient for a ravioli, but, I have a trick, I use wonton wrappers or dumpling wrappers instead of making the homemade pasta!!! It makes this a dish you are not afraid to make from scratch!!!!! They are very light, and delightful as an appetizer or a main course. I think this is a great Thanksgiving appetizer, you can fry them, bake them by spraying them with pam or brushing oil on them and putting them on a baking sheet at 400 degrees and flip side to side when each side is done, or boil them..........no matter how you make them, they are special and very tasty! ENJOY!
1 cup of a butternut squash roasted in olive oil, salt and pepper until tender
1 chopped shallot
1/2 cup mascarpone cheese
salt and pepper to taste
1 oz. roasted hazelnuts chopped finely
6 T. butter
10 sage leaves chopped
1/2 cup parm. cheese
2 packages wonton wrappers or dumpling wrappers
dash of nutmeg
2 T. olive oil
1 dash of thyme and sage to taste
1/4. cup proscuitto de parma
1/4 c. parmegiano reggiano cheese grated
Add olive oil in large roasting pan. Peel and cut up squash into 2 inch cubes. Salt and pepper the squash and mix well with the olive oil. Cover with foil and roast at 400 degrees for 45 minutes or until tender.
In a medium size skillet saute shallots in 1 T. butter. When tender add squash, salt and pepper, nutmeg, and a dash of thyme and sage to taste. Puree with a potato masher or a fork. Add mascarpone cheese and allow ingredients to combine, sprinkle with parmegiano cheese too.
Take a wonton and wet wonton on the sides with water for sealing. Put 1 teaspoon of squash mixture into the center of the wonton and top with hazelnuts. Put the second wonton on top. seal with your fingers and a fork with fork impressions around the sides. Place on a cookie sheet to rest until you boil them to serve. I sometimes put them in the freezer to keep them firm.
Meanwhile prepare the sauce:
In small toaster oven or on stove top heat up the hazelnuts to open up the flavor for just a minute or two. Do not leave alone, they will burn easily.
In small sauce pan add butter, sage leaves and proscuitto chopped finely and cook until crisp and the edges of the butter become brown. Put sauce aside.
In medium to large pot, boil salted water for the ravioli to boil. Cook 3 - 5 minutes or until they rise to the top. Drain and put on serving platter. Pour browned butter over the top, garnish with parsley and grated parmegiano cheese. Serve and ENJOY!