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Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries is built on Unsalted Butter, Maple Syrup Or Brown Sugar, Orange Juice, Ricotta, and Onions To Total. Serves 40. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5 tbsp
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 2
• 3 tbsp
• 1/3 cup
• 1 1/2 cup
• 80
• 2
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 3 oz

Method (preview)

1. 1

   After peeling the cooked squash, put the flesh and any juices from roasting into a large heavy-based saut� pan and cook over medium heat, stirring frequently, about 10 minutes, to further dry out the mixture and intensify the flavor.

2. 2

   Put the squash in a bowl and set aside until cool.

3. 3

   When cooled, mix in the ricotta and grated cheese and season with salt and pepper.

4. 4

   The mixture can be made a day ahead, covered, and refrigerated.

5. 5

   Saut� the onions in 3 tablespoons of the butter over medium heat until very soft and golden, 20 to 25 minutes.

6. 6

   Add the sherry to deglaze, raise the heat to medium high and cook until all the liquid is evaporated.

7. 7

   Add the cream and stock (or all stock, if you prefer) and the chopped sage; reduce by half or until the sauce is the consistency you like.

8. 8

   You'll have 2 to 2 1/2 cups sauce.

9. 9

   Season with salt and pepper.

10. 10

    If using stock only, whisk in 1 to 2 Tbs. butter at the end to give the sauce a bit of body. (If making the sauce ahead, reserve the butter until reheating.

11. 11

    If using cream, reheat the sauce very gently.)

12. 12

    To assemble the ravioli

13. 13

    Lightly dust your work surface with cornmeal, lay out the wonton wrappers (10 to 12 at a time) and brush half of them with egg wash.

14. 14

    Place 1 scant tablespoon of the squash filling in the center of each piece of egg-washed pasta and flatten slightly (a pastry bag works well here).

15. 15

    Quickly and gently cover each with a second wrapper (without egg wash) and with the tips of your fingers, press tightly around each mound and out towards the edges of the pasta to create a tight seal. (Start pressing around the filling first to avoid creating air pockets).

16. 16

    If you like, trim the ravioli with a cookie cutter or knife. (Alternatively, if using homemade pasta sheets, space the filling 3 inches apart on first sheet, cover, seal, and crimp as desired).

17. 17

    Arrange the filled ravioli in a single layer on a sheet pan lightly dusted with cornmeal.

18. 18

    Cover and refrigerate or freeze until ready to use.

19. 19

    To cook and serve the ravioli

20. 20

    Warm the sauce and have the garnishes ready.

21. 21

    Bring a large pot of salted water to a boil, add a touch of olive oil, and drop in 4 to 6 ravioli at a time.

22. 22

    When they rise to the surface, boil for 4 minutes then remove them with a slotted spoon and transfer them to a strainer (or a cooling rack set over a pan) to drain.

23. 23

    Arrange 3 or 4 ravioli on a large plate for an appetizer (6 for a dinner portion), cover lightly with the sauce (about 1 tablespoon per ravioli) and sprinkle with the walnuts, cranberries and chives.

24. 24

    Add a few shards of Parmesan and serve.

25. 25

    S(Formatted by Chupa): "10.17.04"

26. 26

    Contributed to the FareShare Gazette by Chupababi; 4 December 2004. www.fareshare.net