butternut squash ravioli (w/ wonton wrappers)

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yields: about 60 raviolis

roasting the butternut squash caramelizes the natural sugar and creates a sweetness that's a nice contrast to the savory ingredients. ravioli is rather heavy and a bit rich (who woulda' thought butternut could be so creamy?) so i like to contrast it with a bit of acidity like lemons or oranges. but that's just me...
1 1/2 lb butternut squash, peeled, seeded and cubed (1/2-inch pieces)
1/4 tsp nutmeg
salt and pepper, to taste
3 large garlic cloves, chopped
4 scallions, finely sliced
1/2 -inch piece of ginger, minced
1/2 c walnuts
1 oz parmesan cheese, grated
wonton wrappers
1. toss squash with nutmeg, salt, pepper and olive oil. roast in a shallow pan for 25 minutes in a in 375ºF oven .
2. in a small skillet, heat up some oil and quickly sauté garlic, scallions and ginger until fragrant, about 30 seconds. remove from heat and set aside.
3. whirl walnuts in a food processor until they are mostly 1/8-inch size pieces.
4. when squash is done, allow to cool for 10 minutes and then add to walnuts in food processor and whirl until smooth.
5. add the aromatic mixture and the cheese. mix until combined.
6. stuffing your "raviolis":
take a sheet of the wrapper and place about a teaspoon of the filling in the middle.
  2.  wet the outer edge (about 1/4") of the wrapper with water - this will help seal in the filling.
  3.  fold in half, press out any bubbles and press the edges to ensure a tight seal. set aside.
  4.  at this point you can freeze them in a zip lock baggie.
7. boil a pot of salty water. add about 6 raviolis at a time, depending on how big your pot is. they will float to the top once done and should only take about 2-3 minutes (4 minutes, if frozen). serve with sauce of your choice.
suggested sauces:
-  browned butter sage sauce with lemon zest or a squirt or two of lemon juice
-  gorgonzola cream sauce with wedges of orange

-  the wrappers usually have one side that's floured and the other...not so much. wrap with floured side down; you want the non-floured side up so that it will seal better when you bring the edges together; you want the floured side on the outside/down so that the floured exterior will ensure that your raviolis don't stick together.
Dish   AppetizerMain Ingredient   Vegetables
Style   GourmetPrep Time   1 hour
Cooking Time   15 to 30 minutes 
Features   Vegetarian

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