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1
Place squash into a large pot.
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2
Pour chicken stock into pot until squash is covered.
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3
Cover pot and bring stock to a boil.
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4
Allow squash to simmer until soft.
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5
Drain and add squash into a mixing bowl; allow to cool to room temperature.
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6
Mash squash with a potato masher or blend it in a food processor until smooth.
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7
Add mascarpone and ricotta and mix with squash until incorporated.
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8
Season with salt, pepper and nutmeg.
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9
If you like sage you can chop a few fresh leaves and add it to the mixture.
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10
Using a cookie sheet topped with wax paper, spread out several discs of wonton dough and place 1 tablespoon of filling in center of each sheet of dough.
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11
Wet your fingers and moisten the edges of the dough.
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12
Place another disc of dough on top of the ones with the filling and seal edges making sure there is no air between the filling and the dough.
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13
Use the prongs of a fork to press around the edges to further seal.
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14
Continue with this process until all discs have been filled and sealed.
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15
Meanwhile bring a medium sized pot of salted water to boil.
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16
Drop 3-4 ravioli into the boiling water at a time.
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17
You will need to do this in batches to make sure the water continues to boil and the ravioli dont stick together.
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18
Allow ravioli to cook for about 2-3 minutes until dough is cooked and pasta begins to float.
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19
Use a slotted spoon to remove the ravioli from the water and place them on a plate and tent with foil to keep warm.
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20
Continue until all ravioli are cooked.
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21
For the brown butter sauce: Place one stick of butter in a medium sized saucepan and turn burner on to medium heat.
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22
Allow butter to melt.
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23
Swirl melted butter around in the pan continuously (the butter may foam up a bit at this point).
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24
Keep swirling until you see little brown bits at the bottom of the pan and the butter smells like caramel.
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25
Turn off the heat and immediately pour the browned butter over the ravioli and serve.
