Roasted Butternut Squash Ravioli

For the ravioli:

1. Preheat oven to 375 F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash cut side up on a rimmed sheet pan or roasting pan. Drizzle about ½ tablespoon of olive oil over each squash half and season with salt and pepper. Pour 1 cup of water onto the sheet pan. Roast in the hot oven for 35-45 minutes, until the squash is tender.
4. While the squash is roasting sweat the onion, garlic and 1 tablespoon of olive oil in a small skillet over medium heat, just until the onions are translucent. Then remove pan from the heat and set it to the side to cool completely.
5. When it’s done remove the pan of squash from the oven. Score and scoop the flesh of the butternut squash from the skin and put it into a bowl. Set it to the side to cool completely. You may not use the entire squash in this recipe. Discard the skins.
6. In a medium bowl add 1 2/3 cups of the roasted butternut squash with the cooked onions and garlic; mash with a fork.
7. Then add ¼ teaspoon salt, ¼ teaspoon pepper, dry mustard, cayenne pepper, ground allspice, grated Parmesan cheese, egg, and the fresh sage into the mashed squash and mix everything together.
8. Line two sheet pans with parchment paper.
9. Fill a small bowl with water; this will be the glue for the ravioli.
10. Lay about 8 wonton wrappers on a clean surface, I prefer a wooden cutting board.
11. Spoon a slightly heaping ½ teaspoon of filling in the center of each wonton.
12. Using your finger or a pastry brush, dampen the edges of the wonton wrappers with water.
13. Take a corner of the wonton wrapper and fold it over the filling to make a triangle. Work any air bubbles out, as you press the edges together. Place the ravioli on the prepared sheet pan, and cover with a clean, lint free towel. Repeat until all the wonton wrappers are used. You will have extra filling, but save that to use in the sauce.
14. Put a large pot of water on to simmer while you prepare the sauce for the ravioli(see below for the sauce instructions).
15. When you’ve finished cooking the sauce, the water should be simmering (not boiling or the raviolis will fall apart). Add a generous amount of salt to the water. Add several of the ravioli into the pot (don’t crowd the pan) stirring gently to keep them from sticking to the bottom of the pan. When the ravioli are done they will float to the top of the water. Remove them to a platter, or individual plates, and top with sauce. You will have to cook the ravioli in 2 or 3 batches so as to not overcrowd the pan. They can be tossed with a little of the sauce and kept warm in the oven in between batches.

* To freeze: Leave the uncooked ravioli in a single layer on the sheet pan and put the pan in the freezer for about 1-1/2 hours. Put the frozen ravioli into a freezer bag or two and store them for a couple of months. To cook, put the frozen ravioli into simmering water. They will float to the top when they’re done.
** If desired substitute 1 teaspoon of fresh rosemary or thyme for the 1 tablespoon of sage.

For the sauce:

1. In a medium skillet add the garlic to the stock and heat over medium heat. Bring to a simmer. Cook for about 3 minutes from when the liquid comes to a simmer—this should reduce the stock by about a third.
2. Add the cream and simmer for another 3 minutes.
3. Use a slotted spoon to remove the garlic from the mixture and discard it.
4. Stir the remaining ravioli filling into the liquid. Bring just to a simmer and heat until it thickens. When the sauce coats the back of a spoon it’s done. Season with salt and pepper to taste. Keep the sauce warm until the ravioli are ready to serve. If the sauce gets too thick add a little more stock or heavy cream. Pour over the cooked ravioli.

* If you are freezing the ravioli, do not prepare the sauce yet. Freeze the leftover ravioli filling when you freeze the ravioli, and then just thaw the leftover filling before you make the sauce. Make the sauce when you are ready to prepare the frozen ravioli.