Pumpkin Ravioli with Brown Butter Sage Sauce

My parents were here helping me out while Tall Guy was away on a business trip the past 5 days. I really don't think I could have gotten through that time without them here. Seriously. Even with all three of us, taking care of these kids and their messes sometimes seems like shoveling the driveway while its snowing. The good part though, is that when the grandparents are here, kids hone in on the fact that any pleads to read a book, play tickle monster, "jungle", puzzles, Transformers or even "night soccer" will be happily obliged. So, thanks again Mom and Dad. We are already missing you!

With the extra arms in the house, I had some free time for a little cooking and decided to make some pumpkin ravioli in honor of Halloween Week. I actually used Kabocha Squash, which has a dense pumpkin texture and sweet flavor when roasted. I looked at some recipes, but ended up just eyeballing the filling mixture. I was really happy with the way it turned out and I think everyone else enjoyed it too! The picture does not do it justice - these early dark nights are bad for photography!

Pumpkin Ravioli with Brown Butter Sage Sauce

1 Sugar Pumpkin or Kabocha Squash
1 T. olive oil
2 T brown sugar
salt/pepper to taste

1 small container Ricotta cheese
1 clove minced garlic
2 T. grated onion
1 egg
1/4 cup Parmesan
1 tsp. brown sugar
1 T. chopped herbs (basil/thyme/parsley)

1 package wonton wrappers

1 stick butter
12-15 sage leaves, coarsely chopped
squeeze of lemon

Heat oven to 400. Cut squash in half horizontally, drizzle with oil, salt, pepper and rub in the brown sugar. Roast on baking sheet, cut side down, for about 30-40 minutes, or until very tender. Scoop out flesh into a bowl and mash down until the lumps are gone.

Add ricotta, parmesan, egg, onion, garlic, brown sugar and salt/pepper and mix until smooth.

Lay out the wontons on a large work surface and add about a teaspoon of the filling to each. Use water to seal the wrappers in half, taking care not to squish the filling out the sides. Really press down the edges!!

Okay, so now you are ready to roll. Get that water boiling.

In the meantime, melt the butter in a sauce pan over medium heat. Once it is all melted, add the sage and cook on high until the butter is brown and the sage is crispy. Turn off heat. Add the squeeze of lemon juice and stir in.

Gently place the raviolis into boiling water. Watch close, you only want to warm them up. Once they rise to the top and get a bit translucent, about 2-3 minutes, take them out with a slotted spoon right onto your serving plate. Add the sauce.

Get ready for a party in your mouth (as Giada would say)!

This makes a TON of ravioli. I only boiled half and also had a bunch of leftover filling. The rest is now in the freezer ready for another gourmet meal. Hopefully Tall Guy will appreciate that when I pull it out next week!