Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

9 tablespoons butter (I use margarine)
3 tablespoons minced shallots
1 cup roasted butternut squash puree (see recipe on this site)
salt
pepper
3 tablespoons heavy cream (I use fat free half and half)
4 tablespoons grated Parmigiano-Reggiano cheese
pinch nutmeg
1 package won ton wrappers
12 fresh sage leaves (must be fresh, not dried)
1 tablespoon finely chopped fresh parsley leaves

Directions:
Melt 1 tablespoon of butter over medium heat. Add shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2-3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from heat, stir in 3 tablespoons of cheese and pinch of nutmeg to taste. Season with salt and pepper. Cool completely.

In a pan, melt the remaining 8 tablespoons of butter over medium heat. Add the sage to the butter and continue to cook until the butter starts to brown. (You can begin to fill the won ton wrappers while waiting for butter to brown, see below.) Remove browned butter from heat.

Place 1 tablespoon of squash filling on won ton wrapper. Use your finger to brush a little water around the edge of the won ton, place another wrapper on top firmly pressing around the edges to form your ravioli. (Some people crimp the edges with a fork to make it look more like ravioli.) Add the pasta to boiling water. Do not crowd the pot. Boil the ravioli in several shifts (I boil 6-7 at a time.) Cook pasta until al dente, about 2-3 minutes, or until the pasta floats to the top and is pale in color. Remove pasta from the water and place directly into the butter sauce. Coat evenly.

Garnish with parsley and remaining cheese. Serves 3-4 adults.
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Jay and I have a tradition of cooking something special together for Valentine's Day (instead of going out to eat and paying more than we want to.) We chose this recipe because we had it several times in New Haven and New York City at fine Italian restaurants. We had it once with pumpkin and once with butternut squash. Sarah was with us when we had it in NYC. We like to serve it with salad and french bread. It's not exactly something we are going to make often... but certainly a change from the everyday meal.

Just to give you an idea of how much the ingredients cost, in case you have no idea:

1 package of won ton wrappers $2.99 (some leftover)
Parm-Regg cheese $6.30 (LOTS leftover)
fresh sage $1.89 (LOTS leftover)
1 shallot $0.45 (some leftover)
1 butternut squash $2.57
Italian parsley $0.89 (LOTS leftover)
half and half $1.99 (LOTS leftover)

Now I have to figure out what to do with all of my leftover ingredients?! Buy another squash and make it again?!