Winter Squash Ravioli

For the Filling:
1 Acorn Squash
1 Butternut Squash
Olive Oil
2 Shallots, coarsely chopped
3 Cloves Garlic (large cloves), coarsely chopped
Nutmeg
1/3-1/2 cup Parmesan Cheese, grated
salt, pepper


Quarter and seed the squash and drizzle with olive oil.  Roast the squash at 400 degrees for 20-30 minutes until tender.  Meanwhile sautee the shallots and garlic in a little oil and set aside.


Let the squash cool, remove skin and blend in food processor with the shallots and garlic.  Add salt, pepper, nutmeg and parmesan cheese in small batches, blend and taste.


To Make the Ravioli:
Wonton Wrappers
Water


Place about 1 Tbs of the filling in the center of a wonton wrapper, brush all the edges with water, fold over into a triangle and seal the edges with your finger tips.  Keep a wet paper towel over the wonton wrappers.


Made 87 Ravioli


Brown butter sauce:
(this was way too heavy... would not make it again)
Butter
Sage
Shallots


Heat butter in pan, add chopped shallots, sautee until the butter starts to brown, remove from heat, add sage.  Serve over the ravioli with grated parmesan cheese.