Won Ton Ravioli with Butternut Squash and Sage Cream Sauce
(Serves 6)
1 medium butternut squash, halved and seeded
1 tablespoon olive oil
1/4 cup, plus 3 tablespoons unsalted butter, divided use
2 cloves garlic, minced
1 tablespoon minced fresh sage
3/4 teaspoon salt, divided use
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 package wonton wrappers
1 egg white, beaten
18 fresh sage leaves, stemmed
1 cup heavy cream
1/2 teaspoon cider vinegar
1/8 teaspoon ground nutmeg
1. Preheat oven to 375 degrees F.
2. Rub the cut side of the squash with the olive oil. Sprinkle with salt and pepper to taste. Lay the squash cut side down on a parchment-lined sheet pan and bake in a preheated oven for 40 minutes or until tender when pierced with a knife. When cool, scoop the flesh from the shell and mash it to a purée with 3 tablespoons butter, garlic, sage, 1/2-teaspoon salt, nutmeg and black pepper.
3. Place a heaping teaspoon of the squash mixture in the middle of a won ton. Place another won ton on top and seal. Arrange the ravioli in one layer on a parchment-lined sheet pan. The filled pasta will hold, lightly covered in the refrigerator for up to 4 hours before cooking.
4. Heat a large skillet over medium heat and add 1/4 cup butter. Fry the sage leaves in the butter until they are crisp, about 2 minutes. Transfer the leaves to a paper-towel-lined plate. Add cream to the sage-flavored butter in the skillet. Boil until it becomes thick, about 3 minutes. Add the vinegar, salt and pepper to taste.
5. Bring a large pot of water (1 gallon) to a boil, add a tablespoon of salt and the ravioli. Cook for 2 minutes or until they float to the surface. Carefully drain the ravioli in a colander and add them to the cream sauce. Lightly toss to coat with the sauce and transfer to warm platter. Garnish with the fried sage leaves. Serve immediately.
Carla Snyder is chef de cuisine of the Western Reserve School of Cooking. "The Big Book of Appetizers," her second cookbook co-authored with Meredith Deeds, is out now.
