Squash and Goat Cheese Ravioli
Preheat oven to 425 degrees.
Put squash halves, flesh sides down on a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a
fork until smooth.
While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly
Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
Transfer ravioli with a slotted spoon.
-a 2-pound squash, halved lengthwise and seeded-I like to use Australian Butter Squash
-1 medium onion, chopped (about 1 1/2 cups)
-1 1/2 teaspoons ground sage
-1 tablespoon unsalted butter
-1 garlic clove, minced
-3 ounces aged goat cheese, grated (about 2/3 cup)
-60 won ton wrappers, thawed if frozen
-1 stick (1/2 cup) unsalted