About the Recipe
Ingredients
6 tbsp unsalted butter
1 large yellow onion, chopped
8 fresh sage leaves
1 acorn squash, peeled, cut into large 2 inch pieces, stamed until tender
Sal, preferably kosher
40 small cheese ravioli
1/4 tsp ground cinnamon
Large pinch of freshly grated nutmeg
2 tsp sugar (optional)
Freshly ground black pepper
1/2 c freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1
In a medium saucepan, heat 3 tbsp of butter over medium-low heat.
Add onion, cook until soft and translucent, stirring often, about 7 minutes.
Add the sage leaves
Continue cooking and stirring for another minute.
Step 2
Cut steamed acorn squash into 1/4 inch cubes.
Step 3
Add the cinnamon, nutmeg, sugar, salt and pepper to taste, and squash to onion, stir well.
Step 4
While sauce thickens, bring 3 quarts of water to boil in a large pot.
Add 2 heaping tbsp salt and ravioli
Cook until done, 4-6 minutes.
Drain, toss with 1 tbsp butter.
Step 5
Stir remaining 2 tbsp of butter into sauce
Divide ravioli among 4 plates
Spoon the squash sauce over ravioli
Sprinkle with Parmigiano-Reggiano