Makes 2 smallish dinner portions, double if necessary.

Note: I usually use wanton wrappers instead of making pasta. They can be a little thin, but good and much easier.

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

Cut the pasta ribbons (if using) into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely (a 3-inch square ravioli stamp is handy here). Cook the ravioli in boiled, salted water until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Serve with sage walnut pesto, or with a browned butter sage sauce. Top with some shaved parmesan cheese.

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