Butternut Squash Ravioli

http://img.timeinc.net/recipes/i/recipes/su/09/01/squash-ravioli-su-1865411-l.jpg

Butternut squash ravioli is one of my favorite types of pasta. These ravioli taste especially delicious when served with parmesan cheese and brown butter, sage, and hazelnut sauce-I am partial to Giada De Laurentiis’ recipe from “Everyday Italian.”

4 cups [organic] butternut (or other) squash, peeled & cut into 1-inch cubes
2 teaspoons brown sugar [sucanat brown sugar]
1 cup [organic] ricotta cheese
2 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 package wonton wrappers or 1 recipe fresh homemade pasta cut into 3x3 inch squares
olive oil
salt & pepper

Preheat oven to 350°F.
Toss squash with oil, salt, pepper, and brown sugar in a roasting pan. Add ¼ cup water and cover with foil. Roast 25 to 30 minutes until very tender (will fall apart when poked with a fork).
Drain squash well, return to pan, and mash with a fork. Return, uncovered, to the oven and bake for 10 minutes to dry out.
Add cheese, sage, parsley, cinnamon, and nutmeg; blend well. Distribute by scant tablespoons on half of the pasta or wonton squares. Moisten edges with water, top with remaing squares, and carefully pinch pressing out all air.
Cook in boiling water in batches until they float. To keep cooked ravioli from sticking, toss in olive oil. Serve with brown butter sauce and Parmesan cheese.

Original Recipe HERE

Squashes on Foodista