Louise's Pasta Party: Butternut Squash Ravioli with Brown Butter Sauce

If you follow Louise from Months of Edible Celebrations you'll know October 25th is World Pasta Day. Louise is celebrating with a giveaway, a new Pinterest Board and pasta recipe links from her blog buddies.
Now I've posted this dish before and while I rarely repost, this recipe is one of my favorite fall pasta dishes. I don't usually include photo-instructions either, but it's easier to fold these when you have a guide. You'll love these flavors...and it makes such a pretty presentation.

Butternut Squash Ravioli with Brown Butter Sauce
Recipe courtesy Giada De Laurentiis

Ingredients:
For the squash filling: 
1 butternut squash, approximately 2 pounds, cubed (about 3 cups) 
2 tablespoons extra-virgin olive oil, plus 2 tablespoons 
1 1/2 teaspoon herbs de Provence 
1/2 teaspoon kosher salt, plus more to taste 
1/4 teaspoon freshly ground black pepper, plus more to taste 
2 large shallots, chopped (about 1/2 cup) 
2 garlic cloves, chopped 
1 cup whole milk ricotta cheese 
4 small amaretti cookies, crushed (about 1/3 cup) 
1/4 teaspoon ground nutmeg 
1 package small wonton wrappers 

For the brown butter sauce: 
3/4 cup butter (1 1/2 sticks) 
2 tablespoons torn fresh sage leaves 
1/2 cup toasted walnuts, chopped 
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both 
1/4 teaspoon kosher salt, plus more to taste 
1/4 teaspoon freshly ground black pepper, plus more to taste 
1/3 cup grated Parmesan cheese 

Method:
To make the ravioli, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. 

Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes. 
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead and refrigerated. 

To put together the ravioli, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. 

Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. 

Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed ravioli on a baking sheet and cover with plastic wrap. 

Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep ravioli from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 ravioli. (The ravioli can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.) 

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper. 

Stir to combine. Then, gently place the ravioli in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the ravioli onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.