-
1
Preheat oven to 375 degrees F.
-
2
Cut squash in 1/2 and scrape out seeds.
-
3
Spread 1 tablespoon molasses in the cavity.
-
4
Season with salt and pepper.
-
5
Place cut side down on a roasting pan.
-
6
Cook in the oven until very soft, about 1 hour.
-
7
(See Chef's Notes.)
-
8
Let cool to room temperature and scoop out flesh into the work bowl of a food processor.
-
9
Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes.
-
10
The consistency will be like mashed potatoes.
-
11
Scrape into a large mixing bowl.
-
12
Heat the butter in a saucepan over medium-low heat until it begins to brown.
-
13
Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar.
-
14
Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg.
-
15
Season, to taste, with salt and pepper and mix well.
-
16
The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.
-
17
To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board.
-
18
Cut into circles with a 3 1/2 inch pastry cutter.
-
19
Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon.
-
20
Leave a 1/2-inch border all around the filling.
-
21
Moisten borders with water and top with remaining rounds of dough.
-
22
Press all the air out and seal firmly by pressing all around with fingertips.
-
23
Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops.
-
24
Repeat until you run out of dough and/or filling.
-
25
To cook, boil in lightly salted water until tender, about 3 minutes.
-
26
Reserve 2 ounces of the cooking water.
-
27
Uncooked, filled raviolis may be used immediately or frozen for 2 months.
-
28
Lay them out on sheet pans and place in freezer until frozen.
-
29
Transfer to plastic bag.
-
30
For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown.
-
31
Reserve.
-
32
On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes.
-
33
Add 2 ounces of the cooking water to the pan and swirl with any residual butter.
-
34
Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.
