Capellacci de Zucca — Pumpkin Ravioli

Capellacci de Zucca — Pumpkin Ravioli
(makes 35 ravioli) by Beth Flaherty, Coriander's Fine Foods and Catering (17011 US Highway 17 N Hampstead NC, 910-270-3413)

1 - 2 pounds whole pumpkin or butternut squash (or 1.5 cups canned packed pumpkin)
2 large eggs
1/2 cup ricotta cheese
1/2 cup Reggiano Parmesan cheese
1/8 teaspoon nutmeg
Kosher salt and black pepper
1 package wonton wrappers
4 - 6 teaspoons butter
4 fresh sage leaves

Preheat oven to 350 degrees. Halve the squash and remove the seeds. Bake, cut-side down, for one hour or until tender. Scoop out the flesh, discard the skin.

In a large mixing bowl, mix the squash (or packed pumpkin), 1 egg, ricotta, 1/4 cup of the Parmesan and the nutmeg until smooth. Season to taste with salt and pepper and set aside.

Beat remaining egg with 1 tablespoon of water. Brush a wonton wrapper with egg wash. Place about 1 tablespoon of filling in the center of each wrapper, fold to form a triangle and press firmly to seal. These can be assembled four to 24 hours before serving. (Keep chilled in refrigerator in a single layer on parchment or wax paper. Keep covered.)

Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. Drop pasta in the water and lower the heat to a high simmer. Cook until tender, about three to four minutes.

Melt the butter in a sauté pan. When butter begins to brown, add sage leaves. Gently drain the pasta and add to the pan with the butter. Brown for about one minute on each side and serve sprinkled with the remaining cheese. Makes about 35 ravioli.