Butternut Squash Ravioli With White-Wine Sauce
Butternut squash and Parmesan ravioli, made with wonton wrappers, are served with a rich white-wine cream sauce and crunchy toasted hazelnuts.
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Instructions
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Preheat oven to 375 F. Toast hazelnuts on a baking sheet for 15 minutes, then rub them in a towel to remove skins, chop coarsely, and set aside.
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Halve butternut squash, rub with olive oil, place cut-side down on a baking sheet, and bake for 30-35 minutes until tender. Cool, scoop out flesh, and purée in a food processor, adding water if needed.
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Melt 1 tablespoon butter in a skillet; sauté half the shallots for 1 minute. Add puréed squash and cook, stirring, for 2 minutes until dry. Season, then stir in heavy cream and cook for 2 more minutes. Remove from heat, mix in Parmesan and nutmeg, then cool for 15 minutes.
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Dust a wax paper-lined baking sheet and a work surface with flour. Lay out wonton wrappers, place 1 teaspoon of cooled filling on each, then brush edges with egg wash. Top with another wrapper and press to seal, expelling air. Transfer to the prepared baking sheet, repeating for all wrappers and layering with wax paper if needed.
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Melt 1 tablespoon butter in a saucepan, sauté reserved shallots for 2 minutes. Add white wine, cream, chicken broth, and lemon juice; simmer for 10 minutes until reduced by half. Whisk in remaining cold butter, then stir in sage. Reserve sauce.
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Start boiling a large pot of salted water. Add ravioli and cook for 4 minutes, stirring gently. Drain, transfer to plates, drizzle with reserved sauce, and top with toasted hazelnuts.