Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries - Recipe - FineCooking
"My sous chef Michelle Giroux developed this delicious dish as a vegetarian entrée for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta dough, but wonton wrappers (or "pasta wraps"), found in the grocery produce section, give excellent results and are quick and easy to work with...."
INGREDIENTS
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1 large or 2 small butternut squash or 1/2 cheese pumpkin (2-1/2 lb. total), to yield 2-1/2 cups cooked purée
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5 to 6 Tbs. unsalted butter, softened
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1/3 cup maple syrup or 2 Tbs. brown sugar
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1/4 cup orange juice
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1/4 cup ricotta
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1/3 cup grated Parmigiano-Reggiano
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Kosher salt and freshly ground black pepper
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2 large onions (14 to 16 oz. total), thinly sliced
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3 Tbs. unsalted butter; more if needed
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1/3 cup dry sherry
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1-1/2 cups heavy cream
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1-1/2 cups homemade or low-salt chicken or vegetable broth (or a total of 3 cups broth if not using cream)
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2 Tbs. finely chopped fresh sage
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Cornmeal for dusting
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80 wonton wrappers (“pasta wraps”)
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2 eggs mixed with a dash of water
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1/2 cup finely chopped toasted walnuts
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1/2 cup finely chopped dried cranberries
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2 Tbs. chopped fresh chives
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3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards
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