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Butternut, Sage and Pecan Ravioli




Source of Recipe


Internet


List of Ingredients




* 1 medium butternut squash, peeled, seeded and cut int1" chunks (about 5 c.)
* 3 Tbsp. olive oil
* 1 Tbsp. maple syrup
* salt
* 1 onion, chopped
* 1/2 C. chopped pecans
* 2 Tbsp. minced fresh sage leaves
* pepper
* 70 won ton wrappers
* 2 1/2 C. Porcini Mushroom Broth, hot



Recipe



1. Preheat oven to 400 degrees. Place squash in bowl and toss with 2 Tbsp. oil, syrup, and 1/2 tsp. salt. Spread on large baking sheet. Roast, stirring once or twice, until squash is tender and starting to carmelize, about 25 min. Transfer to bowl and mash.

2. Warm 1 Tbsp. oil in medium skillet. Add onion and saute over medium heat until browned, about 10 min. Add pecans and saute until fragrant, about 2 min. Add squash and cooking, stirring, until heated through, about 1 min. Stir in sage, salt and pepper. Transfer filling to bowl and cool to room temperature.

3. Line large baking sheet with parchment or wax paper. Have a small bowl of water, pastry brush, and fork nearby.

4. Place a wrapper on work surface and brush 1/2" around the edge with water. Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half, sealing edges with fork. Place on baking sheet. Repeat until filling is gone.

5. To cook: Bring 4 quarts water to boil in large, wide pot, lower to simmer (don't return to boil). Add half of ravioli - they shouldn't be crowded. Cook utnil wrappers look translucent around edges, about 3 min. Remove with slotted spoon and shake off excess water. Transfer to serving bowls and top with small ladle of mushroom broth. Repeat with remaining ravioli.