1 teaspoon sage plus 2 tbsp. leaves and 8 leaves whole thinly sliced finely chopped
8 servings salt and pepper
0.3 cup shallots finely chopped
9 tablespoons butter unsalted
Equipment
food processor
frying pan
baking sheet
paper towels
oven
knife
pot
blender
cookie cutter
Directions
Preheat oven to 450F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet.
Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth.
Melt 1 Tbsp. butter in a skillet.
Add shallot and cook until tender, about 3 minutes.
Add chopped sage, squash puree, ricotta and 1/4 cup Parmesan. Season with salt, pepper and nutmeg, and cook for 1 minute.
Remove from heat and allow to cool completely.
Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth.
Brush wrapper with water and place 1 tsp. squash mixture in center.
Place another wrapper on top and seal together with fingers, taking care to push out air bubbles. Use a 3-inch round cookie cutter to cut filled ravioli into circles. Keep finished ravioli covered while you work.
In a skillet over medium heat, fry pancetta until crispy, about 5 1/2 minutes.
Remove from pan and drain on paper towels. Wipe skillet out.
Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add sliced sage. Cook butter and sage until butter turns light golden brown, about 5 minutes; remove from heat. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. Cook 4 minutes, then carefully drain.
Place 3 ravioli on each plate, top each with 1 Tbsp. browned butter and garnish with 1/2 Tbsp. Parmesan, some crumbled pancetta and one sage leaf.
