Roasted Hard Shell Squash Ravioli with a Sage Brown Butter Sauce

Serves 4

Ingredients:

Directions:

1. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. 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.
2. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. (Filling can be made 2 days in advance and refrigerated in an airtight container.)
3. Place 2 teaspoons of the filling in the center of each wonton square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely (dip your finger into a little water and run it along one of the edges first-kids can help with this step!). 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.
4. Remove the pasta from the water and drain well. In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Toss cooked ravioli in pan and coat each one completely with the butter sauce and season the pasta with salt and pepper to taste.
5. Place some of the pasta in the center of each serving plate. Spoon any remaining butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.