10471 Autumn Squash Ravioli with Sage Brown Butter Sauce 2 hrs 15 mins 1 hr 4 to 6 servings Mon Oct 01 03:14:00 -0700 2007 Tue Sep 30 14:18:41 -0700 2008 Medium Italian CHOW http://www.chow.com/recipes/10471 Tue, 30 Sep 2008 21:18:41 GMT The essence of fall This comforting pasta is the essence of fall. While it’s not true that Eskimos have 500 words for snow, it is true that just about every culture has some sort of stuffed pasta (wonton, kreplach, and so on). Ravioli are versatile: Serve them as a first course or main course; fill them with plain cheese, fancy lobster, or hearty sausage. Chef Des Jardins’s dish is fairly simple, though making each ravioli can be somewhat time consuming. Using prepared wonton wrappers helps, but you still might want to turn the meal into a group activity and fire up the assembly line.

Game plan: Check out this tip on cutting open squash if you need pointers.

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  • Heat the oven to 375°F. Sprinkle thyme and vegetable oil on a rimmed baking sheet. Season squash generously with salt and freshly ground black pepper, and place cut side down on the baking sheet. Bake until squash is completely soft, about 45 minutes. Set aside and allow to cool.
  • When squash is cool enough to handle, scoop the flesh from its skin and place in a large mixing bowl. Discard skin. Add vanilla seeds and nutmeg and season well with salt and freshly ground black pepper. Mash mixture until it is evenly combined yet slightly chunky. Put mixture in a fine mesh sieve or colander set in a bowl, and let the excess liquid drain off for about 30 minutes.
  • To form ravioli, place about 2 teaspoons of the squash mixture on a wonton wrapper. Brush the edges with a pastry brush dipped slightly into the beaten egg, and close with a second wonton wrapper. Remove all air pockets and seal the edges well. (To prevent ravioli from sticking together, dust them with flour and don’t stack them.) Bring a large pot of well-salted water to a boil over high heat.
  • If using chestnuts, melt butter in a frying pan over medium heat. Add chestnuts and cook until they are crisp and golden. Drain. When the water is at a rolling boil, add ravioli and cook until pasta is tender and filling is warm, about 3 minutes.
  • To serve, place a few tablespoons of grated cheese onto each dish and top with three ravioli. Spoon brown butter sauce over ravioli and garnish with chestnuts (if using).
    • ]]>     http://www.chow.com/assets/2006/09/rcp_autumnsquash_290x210.jpg Traci Des Jardins 84 Pasta/Noodles 228 1/2 bunch fresh thyme (about 15 to 20 sprigs)

    ]]>     2 tablespoons vegetable oil

    ]]>     314 1 medium squash (use butternut, delicata, or kabocha), halved lengthwise

    ]]>     292 1/2 vanilla bean, split lengthwise and scraped, seeds reserved

    ]]>     308 Pinch nutmeg

    ]]>     36 wonton wrappers

    ]]>     1 large egg, lightly beaten

    ]]>     1 tablespoon unsalted butter

    ]]>     124 1/4 pound roasted chestnuts, peeled and sliced (optional)

    ]]>     1/4 cup Parmigiano-Reggiano cheese

    ]]>     Sage Brown Butter Sauce, warmed

    ]]>     183 pasta 932 ravioli 302 squash 473 herb 580 italian 933 winter 681 nutty 1021 comfort 680 impressive 1029 traci des jardins 435 vegetarian 184 vegetables 504 herbs