Winter Squash Ravioli

1. 1

   Preheat oven to 400F.

2. 2

   Line baking sheet with parchment.

3. 3

   Put squash in bowl; toss with 2 Tbs.

4. 4

   oil, maple syrup and salt.

5. 5

   Spread on baking sheet.

6. 6

   Roast, stirring twice, about 25 minutes.

7. 7

   Transfer squash to bowl, and mash.

8. 8

   Heat remaining 1 Tbs.

9. 9

   oil in skillet over medium heat.

10. 10

    Add onion; saute 10 minutes.

11. 11

    Add pecans and sage; cook, stirring 2 minutes.

12. 12

    Add onion mixture to squash; mix well.

13. 13

    Season with salt and pepper.

14. 14

    Bring pot of water to a simmer.

15. 15

    Working with 1 won ton wrapper at a time, spoon 1 1/2 tsp.

16. 16

    squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle.

17. 17

    Moisten edges with water; press to seal.

18. 18

    Place on baking sheet; cover with damp towel.

19. 19

    Repeat to fill all.

20. 20

    Add half of ravioli to water.

21. 21

    Cook 5 minutes; do not boil.

22. 22

    Remove with slotted spoon to serving dishes; keep warm.

23. 23

    Repeat with remaining ravioli.

24. 24

    Top with Wild Mushroom Ragu.

25. 25

    Garnish with sage.

No additional tips available.