Patch Family Cookbook: Winter Squash Ravioli

Winter Squash Ravioli with Sage Butter Sauce:

I'm a vegetarian, but I'm not much for tofurkey or lentil loaf, so one of my closest friends, a farmer, suggested this as a Thanksgiving entrée. It's now a must-have for the holiday meal, and not just for the vegetarians. As is typical for a famer's recipe, there are no measurements, the ratios are all determined by taste.

Ingredients:

• Winter squash (butternut squash is a favorite, but any kind will do)
• Minced onion
• Minced garlic
• Herbs (rosemary, thyme, tarragon, oregano, any of the leafy ones, dried or fresh)
• Salt and pepper
• Grated parmesan cheese
• Balsamic vinegar or white wine (optional)
• Wonton wrappers
• Olive oil
• Butter
• Chopped fresh sage

Making the Squash Filling:

Cut the squashes in half and brush with olive oil. Oven roast them face down at 350-400 degrees until mushy (about 30-45 minutes).

Sautée the onion, garlic, and herbs (if you're using fresh ones, add the herbs when the other ingredients are cooked). Add a splash of white wine or balsamic vinegar if you want a little extra kick.

Scoop the roasted squash into the onion-garlic-herb mix. Add the cheese.

Add salt, black pepper, more cheese or herbs to taste.

Assembling the Raviolis:

Set a pot of water to boil with a dash of olive oil to keep the raviolis from sticking together.

Place a tablespoon or so of the filling on each wonton wrapper, then fold over the wrapper and press the edges together to seal up the good stuff.

Plop the raviolis into the boiling water for about three minutes.

Making the Sage Butter Sauce:

Melt a lot of butter over low heat. When the butter is fully melted, blast the heat and boil the butter until it starts to brown. Add the chopped sage leaves. Cook the sage in the brown butter for a moment or two until it gets fragrant. Pour over the raviolis.

Serve hot.