Butternut Squash Ravioli With White-Wine Sauce

Toast the Hazelnuts

1. Gather the ingredients.

2. Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.

3. Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.

4. Coarsely chop the hazelnuts and set them aside.

Prepare the Filling

1. Split butternut squash in half and rub with olive oil on the flesh. Lay cut side down on a baking sheet.

2. Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it and scoop out the flesh, about 15 minutes. Use a big spoon or ice cream scooper.

3. Purée the pulp in a food processor or blender, adding a little water, if needed.

4. Melt 1 tablespoon butter in a large skillet and when the foaming subsides, add half of the shallots and sauté for 1 minute. Reserve the remaining shallots.

5. Add the squash purée and cook on medium heat, stirring frequently for 2 minutes, until the squash is somewhat dry. Season with the salt and black pepper.

6. Stir in the heavy cream and cook for another 2 minutes.

7. Remove from the heat and add the Parmesan cheese and nutmeg. Stir until well combined. Reserve and allow time for it to cool down, about 15 minutes.

Fill the Ravioli

1. Line a baking sheet with wax paper and dust lightly with flour. Set aside. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.

2. Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the egg and water mixture—brushing only 4 at a time prevents the beaten egg from drying.

3. Lay another wonton wrapper on top of each one of the brushed wrappers.

4. Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer the formed ravioli to the wax paper-lined baking sheet and repeat the process with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the formed ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper.

Make the White-Wine Sauce

1. For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened.

2. Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.

3. Whisk in the remaining cold butter 1 tablespoon at a time.

4. Stir in the minced fresh sage. Reserve.

Cook the Ravioli and Serve

1. Bring a large pot of salted water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and cook for 4 minutes. Work in batches if needed to avoid overcrowding the pot.

2. Using a slotted spoon, drain and transfer 4 ravioli to each plate. Drizzle with the white-wine cream sauce and sprinkle some toasted hazelnuts on top.