-
1
Heat the oven to 375 degrees F. Sprinkle thyme and vegetable oil on a rimmed baking sheet.
-
2
Season squash generously with salt and freshly ground black pepper, and place cut side down on the baking sheet.
-
3
Bake until squash is completely soft, about 45 minutes.
-
4
Set aside and allow to cool.
-
5
When squash is cool enough to handle, scoop the flesh from its skin and place in a large mixing bowl.
-
6
Discard skin.
-
7
Add vanilla seeds and nutmeg and season well with salt and freshly ground black pepper.
-
8
Mash mixture until it is evenly combined yet slightly chunky.
-
9
Put mixture in a fine-mesh strainer or colander set in a bowl, and let the excess liquid drain off for about 30 minutes.
-
10
To form the ravioli, place about 2 teaspoons of the squash mixture on a wonton wrapper.
-
11
Brush the edges with a pastry brush dipped slightly into the beaten egg, and close with a second wonton wrapper.
-
12
Remove all air pockets and seal the edges well.
-
13
(To prevent the ravioli from sticking together, dust them with flour and dont stack them.)
-
14
Bring a large pot of well-salted water to a boil over high heat.
-
15
If using chestnuts, melt the butter in a frying pan over medium heat.
-
16
Add the chestnuts and cook until they are crisp and golden.
-
17
Drain.
-
18
When the water is at a rolling boil, add the ravioli and cook until the pasta is tender and the filling is warm, about 3 minutes.
-
19
To serve, place a few tablespoons of grated cheese onto each dish and top with three ravioli.
-
20
Spoon brown butter sauce over the ravioli and garnish with chestnuts (if using).
