Butternut Squash Filling:

2 1/2 pounds butternut squash, peeled and cut into 1 inch chunks
2 tablespoons Extra Virgin Olive Oil
Kosher salt and black pepper
2 small shallots, chopped
2 cloves garlic, chopped
1/4 cup cave aged gruyere, (about 2 oz.)
1 egg, beaten
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
pinch of cloves
Package of won-ton wrappers

Brown Butter Sauce:

1/2 cup unsalted butter
10 large fresh sage leaves
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/2 lemon, juiced
Parmigiano Reggiano, for serving

Preheat oven to 375 degrees.

1. On a foil lined baking sheet, toss the butternut squash in olive oil and a generous amount of salt and pepper. Roast for 25 minutes or until fork tender.

2. Meanwhile, saute shallots and garlic in 1/2 tablespoon olive oil over medium high heat for 3 minutes, or until lightly browned.

3. Once squash is out of the oven, and slightly cool, combine shallots, cheese, egg, and spices in a food processor. Process until smooth. Add squash. Pulse until thickened. Taste for seasonings. You can add more salt and pepper depending on your taste.

4. Make ravioli according to the wonton package instructions. Fill the wonton wrappers with a small amount of filling (do not overfill). Then brush the sides of the wontons with a small amount of water. Seal the two long ends together to form a triangle.

5. Next, bring a large pot of water to boil for ravioli. Salt the water once it is boiling.

6. Drop a batch (about 12) of ravioli in the boiling water and cook for 3 minutes, or until ravioli float to the top. Then take them out with a slotted spoon and place them in a large serving platter making sure they are all separated.

7. While the ravioli is cooking, heat 1 stick (1/2 cup) unsalted butter over medium heat. When the butter has just melted, add the cranberries, pecans, and sage leaves. Let butter cook until it is turns amber colored. Take it off the heat and add 1/2 of a lemon's juice. Season to taste with salt and pepper.

8. Pour sauce over the ravioli and top with grated parmigiano reggiano.

Serves 4

*The ravioli can be made 1 day in advance and separately frozen on a tray with parchment paper. It can also remain in the freezer for up to a month.

Andre Scherer • 2009 • Pinot Blanc • Alsace, France • 3416655

Grape: Pinot Blanc

appearance - bright, clear

color : pale gold

aroma - moderate

flavors (smell + taste)

sweetness - dry, slight sweetness

acidity - defined

oak -

fruit - grapefruit, pear

earth - grass, mineral

body - medium

tannins -

alcohol - 12.5%

serving notes - remove from the refrigerator 15 minutes before serving.