Roasted squash ravioli

By Bob Blumer

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1H 30 Mins

Ingredients

1 small kabocha, acorn or butternut squash, or 2 delicata squash (enough for 1 cup roasted flesh)
4 tablespoons fresh goat cheese
Salt and pepper
16 (3 1/2 by 3 1/2-inch) wonton wrappers/8 if making appetizer portions
4 tablespoons butter
4 garlic cloves, sliced thinly
12 sage leaves, roughly chopped
1/4 cup raw shelled pumpkin seeds
1/3 cup freshly grated Parmigiano-Reggiano
Pumpkin seed oil or best available olive oil, for drizzling

Preheat the oven to 425°F.
Cut the squash in half from top to bottom. Scoop out the seeds and discard. Place the squash, cut sides down, on a sheet pan (ideally lined with parchment paper to minimize your cleanup). Roast for 30 minutes. Turn cut sides up and roast for another 20 minutes, or until the flesh begins to brown at the edges (delicata squash will take less time). Remove from the oven, let cool, then scoop out the flesh.
To a medium bowl, add 1 cup of squash and the goat cheese and blend with a fork. Season to taste with salt and pepper.
Roll the mixture into eight 1-inch balls (or four 1 1/2-inch balls for appetizer portions). Reserve. Follow instructions on page 140 for preparing and filling the wonton wrappers.

While the water is heating, to a small pot, over medium heat, add the butter, garlic, sage, and pumpkin seeds. Bring to the bubbling stage, then reduce to a simmer and continue simmering for about seven minutes, or until the butter froths and turns a light brown, and the garlic and sage become crisp.

Remove the individual raviolis with the slotted spoon, then serve two per person (one for appetizer portions) in pre-warmed bowls. Spoon the browned butter with sage, garlic bits, and pumpkin seeds overtop. Hit each ravioli with a smidge of your best salt, sprinkle with Parmigiano, and finish with a drizzle of pumpkin seed oil.