1 lb. to 1-1/2 lb. piece butternut squash, baked until tender (about 45 minutes) in a 400 degree oven with 1 inch water in the bottom of the baking pan.
1 teaspoon salt
3/4 cup fresh grated Parmesan cheese (fresh is essential)
3 tablespoon butter
SCANT 1/2 teaspoon nutmeg (go **very** easy on the nutmeg!)
3 tablespoon butter
3-4 fresh sage leaves
1 teaspoon salt
After it is baked, cool the squash for 5 minutes and then scoop out of the shell and mash thoroughly with other filling ingredients.
Bring an enormous pot of (salted) water to boil. When at a full rolling boil, use a spatula to drop no more than 10 ravioli at a time into the water. They should rise immediately to the surface…give them enough room so that they don’t stick to each other or accidentally get punctured and leak the filling. Cook in batches for 3 min only and remove to a warm plate. Meanwhile, melt the butter over very low heat until just bubbling, but do not let it brown at all. Mince up fresh sage and add with some salt. Pour the butter sauce over the ravioli when you serve.
With these I made a piquant salad of romaine, avocado, red onion rings and slices of navel orange with sweet and sour vinaigrette, which seemed to go very well with the ravioli.