Week 9: Special Reunion Edition! Butternut Squash and Sage Ravioli with Brown Butter Sauce

This dish was a spontaneous but delicious slice out of a blissful one-week visit together, and a perfect centerpiece for the ingredients of the good life: fine wines, rich friendships, and perhaps most poignantly, loads of laughter (LOL;)

Squash ravioli came to mind amid the Italian stalls of the Granville Island Public Market. "What exactly is in your squash ravioli?" we ask. Beeline to the squash and sage, and away we go.

This recipe helped us along to execute it like the seasoned do-it-yourselfers we are.

For filling 
a 2-pound butternut squash, halved lengthwise and seeded

1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)

60 won ton wrappers, thawed if frozen
1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse

Preparation

Preheat oven to 425°F. and lightly grease a baking sheet.

Make filling:

Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash.

Modifications:

We did not use goat's cheese or hazelnuts, used only half of the squash, and used large lasagna sheets instead of wonton wrappers. The sheets were cut into quarters (approx. 3" x 2.5"), the filling was placed in the center, and an egg wash (1 egg, beaten) was brushed along the edges of the pasta. The top layer was firmly pressed to the bottom layer, first using fingers, then the prongs of a fork. The ravioli were boiled in lightly salted water until floating, approximately 3-4 minutes. Parmesan was added as desired.

The Verdict:

Paired with a pumpkin sourdough loaf and a buttery chardonnay, this dish was a hit all around the table. A perfectly seasonal dish, made most delicious by the sweet taste of friendship. Yum.