- 1 butternut squash (2 lbs)
- 1 tablespoon unsalted butter
- 1 medium onion, minced
- 1 1/2 teaspoons ground sage
- 1 garlic clove minced
- Salt
- McCormick® Peppercorn Medley
- 3 oz. aged goat cheese
- 60 wonton wrappers
- 1 stick unsalted butter
- 1/3 cup hazelnuts, lightly toasted
Preheat oven to 425 degrees.
Directions:
Cut squash in half length wise and scoop out seeds. Place cut side down on a baking sheet and roast until the flesh is very tender. Approximately 30-35 minute. Allow to cool. Turn off the oven.
Scoop out squash flesh into a medium bowl and mash with a fork until smooth.
Melt the tablespoon of butter in a 10 inch skillet over moderate heat. Add onion, sage, salt, and pepper to taste and cook, stirring, until onion is golden brown, approximately 5-8 minutes. Stir in garlic and cook, approximately 1 minute.
After allowing the mixture to cool, add it and the goat cheese to the squash and blend together.
To make the ravioli, set one wonton wrapper on a lightly floured surface. Place a dollop of the squash mixture into the center. Dip your finger in water and went the surface of the wonton all around the dollop of squash. Place a second wonton on top and press together, allowing all the air to escape. Trim the edges, if desired. Transfer the ravioli to a kitchen cloth (not terry cloth) to allow it to dry. Repeat until the filling is finished.
Preheat the oven to 200 degrees.
In a 10-inch skillet, cook hazelnuts in the stick of butter until the butter begins to brown. Season with salt and pepper to taste. Cover and keep warm.
Add 1/3 of the ravioli to a gently boiling pot of salted water (approximately 1 tablespoon per every 4 quarts) and cook until they rise to the surface and are tenter, approximately 6 minutes. Do not allow the water to return to a vigorous boil once you have started cooking the ravioli.
With a slotted spoon to drain off excess water, transfer the cooked ravioli to a buttered baking sheet with sides, cover with foil, and keep warm in the oven. Cook remaining ravioli in two batches.
Divide ravioli among six plates and top with sauce.
Myrtle's Note: I minced the onions (to mask them) and minced the hazelnuts into as fine a ground as possible. I also added cream to the brown butter sauce.
Yield: 6
Source: The Gourmet Cookbook (2004), Ruth Reichel ed., p. 236-237
