Butternut Squash Ravioli in Cider Broth

Ingredients

• 0.5 cup apple cider 
• 2 tablespoons brown sugar 
• 2 tablespoons brown sugar 
• 3 tablespoons butter 
• 1.5 pounds butternut squash halved lengthwise seeded
• 1.5 cups chicken broth canned
• 3 tablespoons parsley fresh chopped
• 0.5 teaspoon thyme sprigs fresh chopped
• 0.1 teaspoon ground cinnamon 
• 0.3 cup maple syrup pure
• 6 servings parmesan shaved
• 1 cup ricotta cheese 
• 0.3 cup shallots chopped ( 2)
• 0.5 cup water 
• 32  wonton wrappers () (potsticker)
• 32  wonton wrappers () (potsticker)

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• pot
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 350°F.
2. Place squash, cut side up, in baking pan.
3. Sprinkle with brown sugar and cinnamon; season with salt and pepper.
4. Drizzle with syrup; dot with 1 tablespoon butter.
5. Pour 1/2 cup water into bottom of pan.
6. Bake until squash is tender, about 1 hour. Cool completely.
7. Scoop out squash into bowl. Mash.
8. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use).
9. Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.
10. Place wrappers on work surface.
11. Place 1 level tablespoon filling in center of each.
12. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)
13. Melt 2 tablespoons butter in large pan over medium heat.
14. Add shallots; sauté 1 minute.
15. Add stock and cider; simmer 8 minutes.
16. Add 1 tablespoon parsley. Season with salt and pepper.
17. Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.