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1
Preheat oven to 425F.
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2
and lightly grease a baking sheet.
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3
Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender.
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4
When squash is cool enough to handle, scoop out flesh into a bowl and discard skin.
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5
Mash squash with a fork until smooth.
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6
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.
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7
Stir in garlic and cook, stirring, 1 minute.
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8
Cool onion mixture slightly and add to squash.
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9
Add goat cheese and stir to combine well.
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10
In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
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11
Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center.
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12
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.
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13
If desired, trim excess dough with a round cutter or sharp knife.
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14
Transfer ravioli to a dry kitchen towel.
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15
Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
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16
In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook).
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17
Season hazelnut butter with salt and pepper and keep warm, covered.
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18
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).
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19
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.
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20
Keep ravioli warm, covered.
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21
Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
