To be used with your favorite pasta recipe. It's best if you cut the ravioli in rounds (with scalloped edges) rather than square. I like to put a sage leaf into the middle of each ravioli for presentation.
Squash of your choice or pumpkin; should yield approx 1 cup
1/3 to 1/4 cup of ricotta cheese
1/2 to 3/4 cup of grated romano (or pecorino or reggiano) cheese
1 large egg, wisked
Make sure the mixture is mostly pumpkin and not thinned out too much with ricotta.
Roast squash or pumpkin until tender. Try some S+P and a touch of oil or butter while roasting. Cool. Mash the squash or pumpkin into a paste and then stir in next 2 ingredients. The filling should be VERY orange in color and the ricotta used only for consistancy. Adjust seasonings and amounts of ingredients to your taste.
Brush ravioli with wisked egg, add filling, close and boil.
For the sage butter:
6 TBLS Butter
3 bunches sage leaves
1 large shallot
Warm butter. Add shallots. Cook until golden. Add sage leaves. Cook 1 - 2 minutes. Add a squirt of lemon juice if you choose. (Butter will foam). Season with S+P.
If this is too bland for your taste, try adding onion and garlic to the filling. If you don't like making your own ravioli, try wonton wrappers.