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For the ravioli:
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1.
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Preheat oven to 375 F. 2.
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Cut the butternut squash in half lengthwise and scoop out the seeds.
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3.
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Place the squash cut side up on a rimmed sheet pan or roasting pan.
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Drizzle about 1/2 tablespoon of olive oil over each squash half and season with salt and pepper.
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Pour 1 cup of water onto the sheet pan.
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Roast in the hot oven for 35-45 minutes, until the squash is tender.
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4.
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While the squash is roasting sweat the onion, garlic and 1 tablespoon of olive oil in a small skillet over medium heat, just until the onions are translucent.
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Then remove pan from the heat and set it to the side to cool completely.
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5.
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When its done remove the pan of squash from the oven.
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Score and scoop the flesh of the butternut squash from the skin and put it into a bowl.
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Set it to the side to cool completely.
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You may not use the entire squash in this recipe.
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Discard the skins.
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6.
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In a medium bowl add 1 2/3 cups of the roasted butternut squash with the cooked onions and garlic; mash with a fork.
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7.
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Then add 1/4 teaspoon salt, 1/4 teaspoon pepper, dry mustard, cayenne pepper, ground allspice, grated Parmesan cheese, egg, and the fresh sage into the mashed squash and mix everything together.
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8.
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Line two sheet pans with parchment paper.
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9.
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Fill a small bowl with water; this will be the glue for the ravioli.
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10.
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Lay about 8 wonton wrappers on a clean surface, I prefer a wooden cutting board.
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11.
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Spoon a slightly heaping 1/2 teaspoon of filling in the center of each wonton.
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12.
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Using your finger or a pastry brush, dampen the edges of the wonton wrappers with water.
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13.
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Take a corner of the wonton wrapper and fold it over the filling to make a triangle.
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Work any air bubbles out, as you press the edges together.
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Place the ravioli on the prepared sheet pan, and cover with a clean, lint free towel.
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Repeat until all the wonton wrappers are used.
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You will have extra filling, but save that to use in the sauce.
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14.
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Put a large pot of water on to simmer while you prepare the sauce for the ravioli(see below for the sauce instructions).
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15.
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When youve finished cooking the sauce, the water should be simmering (not boiling or the raviolis will fall apart).
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Add a generous amount of salt to the water.
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Add several of the ravioli into the pot (dont crowd the pan) stirring gently to keep them from sticking to the bottom of the pan.
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When the ravioli are done they will float to the top of the water.
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Remove them to a platter, or individual plates, and top with sauce.
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You will have to cook the ravioli in 2 or 3 batches so as to not overcrowd the pan.
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They can be tossed with a little of the sauce and kept warm in the oven in between batches.
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* To freeze: Leave the uncooked ravioli in a single layer on the sheet pan and put the pan in the freezer for about 1-1/2 hours.
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Put the frozen ravioli into a freezer bag or two and store them for a couple of months.
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To cook, put the frozen ravioli into simmering water.
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They will float to the top when theyre done.
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** If desired substitute 1 teaspoon of fresh rosemary or thyme for the 1 tablespoon of sage.
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For the sauce:
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1.
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In a medium skillet add the garlic to the stock and heat over medium heat.
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Bring to a simmer.
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Cook for about 3 minutes from when the liquid comes to a simmerthis should reduce the stock by about a third.
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2.
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Add the cream and simmer for another 3 minutes.
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3.
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Use a slotted spoon to remove the garlic from the mixture and discard it.
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4.
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Stir the remaining ravioli filling into the liquid.
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Bring just to a simmer and heat until it thickens.
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When the sauce coats the back of a spoon its done.
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Season with salt and pepper to taste.
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Keep the sauce warm until the ravioli are ready to serve.
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If the sauce gets too thick add a little more stock or heavy cream.
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Pour over the cooked ravioli.
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* If you are freezing the ravioli, do not prepare the sauce yet.
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Freeze the leftover ravioli filling when you freeze the ravioli, and then just thaw the leftover filling before you make the sauce.
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Make the sauce when you are ready to prepare the frozen ravioli.
