1 butternut squash, approx. 2 lbs cubed.
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 ½ teaspoons herbs de Provence
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about ½ cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small almond flavored cookies, crushed (about 1/3 cup)
¼ teaspoon nutmeg
1 tablespoon grated fresh ginger
1 package small wonton wrappers
Brown Butter Sauce:
¾ cut butter (1 ½ sticks)
2 tablespoons torn fresh sage leaves
½ cup toasted walnuts, chopped
1/3 cup grated Parmesan cheese
To make ravioli, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small sauté pan over medium heat. Cook the shallots, garlic and ginger until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture and the ricotta cheese and pulse a few times to blend. Add the crushed almond cookies, the nutmeg and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The ravioli filling can be made one day ahead.
To make the ravioli, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Place the formed ravioli on a baking sheet and cover with plastic wrap. Continue until all the squash mixture is used. There should be approximately 36 raviolis. The ravioli can be frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to one month.
Bring a large pot of salted water to a boil. As it heats, make the sauce; melt the butter in a large, heavy skillet over medium heat. Add the sage and cook until the butter starts to brown, about 3 minutes. Turn off the heat and add the walnuts and stir to combine. Place the ravioli in the boiling water and gently stir. When they begin to gloat they are done; about 3 minutes for fresh, 5 minutes if they’ve been frozen. Using a slotted spoon, carefully transfer the ravioli to a serving platter. Top with the walnut sauce, sprinkle with Parmesan cheese and serve.
Enjoy with a glass of Schmidt Family Vineyards Viognier!