roasted squash ravioli with sage cream sauce

this is one of those comfort meals that i crave when it's cold and windy outside. {i wish it would just snow already.} the dish highlights a perfect balance between creaminess, sweetness and saltiness. pair with a simple italian salad and a glass (or 4) of wine. serves 2.

ingredients:
1 shallot, minced
1 garlic, minced
1 cup butternut squash, peeled, seeded and cut into one-inch cubes
½ cup ricotta
30 wonton wrappers
½ cup chicken stock
1 tablespoon butter
½ cup half and half
1 tablespoon sage, chopped
2 tablespoons roasted pistachios, coarsely chopped
s&p
evoo

directions:
preheat oven to 400 degrees. in a large bowl, mix butternut squash with generous pour of evoo and s&p. working with your hands, make sure each piece is covered in oil. put the squash cubes in a single layer on a baking sheet and roast for 20-25 minutes or until the edges have begun to brown just a bit and are fork tender. remove from oven and let cool. in a food processor, combine cooled squash, ricotta and s&p.

working one at a time, take a wonton wrapper and scoop about 1 teaspoon of squash/ricotta mixture into center. wet edges of the wonton wrapper with water using your fingers and place another wonton wrapper on top. secure all edges to make sure there are no air bubbles or holes. working quickly, repeat again for each ravioli.

bring a large pot of water to a boil. season generously with salt and cook raviolis in batches (about 3 at a time) until they rise to the top, about 4 to 5 minutes. put in a large bowl and immediately mix together with a little evoo to prevent the raviolis from sticking together.

melt butter in sauce pan over medium heat. add garlic and shallot and stir until fragrant, about 60 seconds. Add chicken stock, cream and sage. season with s&p. increase heat and boil until sauce is reduced to ½ cup, about 5 to 7 minutes.

to assemble, place raviolis on plate, drizzle with sage cream sauce and garnish with roasted pistachios.