Butternut Squash Ravioli

Preparation

1. In a bowl mix together butternut squash puree, ricotta cheese, sage, nutmeg, and salt.

2. Sprinkle a layer of flour on a work surface. Working in batches, place wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with water. Top with another wrapper. Press the wrappers together around the filling, removing the air and sealing them. Using a medium circle cookie cutter, cut out each ravioli. Using a fork crimp the edges making a nice design and sealing them. Place on a floured baking sheet and place in the freezer. Repeat this for all of the wontons.

3. Boil a large pot of water with 2 teaspoons of salt in it. Once boiled add the frozen ravioli and cook for about 4 minutes. You may need to cook them in batches depending on the size of the pot. Do not crowd the pot.

4. To make the sauce, heat a pot on medium heat and add the olive oil and butter. Once hot add the shallots and sage. Once the shallots are caramelized and soft, add the pasta cooking water and maple syrup. Stir until a creamy looking sauce appears.

5. Add the cooked ravioli directly to the sauce. Add the hazelnuts and stir together.

Ally Zeitz, Drexel Food Lab

Ann's Tips and Tricks

To reduce the amount of wontons needed, place the filling on one corner of the wrapper and fold over the top to create a triangle and pinch the edges with a fork.

There are about 50 wrappers in a 12 ounce pack, though it can vary with brand. Buy 2 packs if in doubt. Any extra will freeze well if well sealed.