Squash Ravioli with Sage Brown Butter Sauce

Preheat oven to 375 °F (190 °C).

Squash Stuffing:

Cut the squash in half and remove the seeds. Lightly brush the insides with olive oil and sprinkle with salt and pepper. Put the squash halves cut side down on a baking sheet lined with parchment paper. Put the unpeeled garlic cloves on a square of aluminum foil, pour the rest of the olive oil over top, and add salt and pepper. Fold the foil to make a packet and place it on the baking sheet. Bake for 45 minutes.

Scoop out the flesh of the squash halves with a spoon and mash with a fork. Measure out 1 1/2 cups (375 mL) of the purée and save the rest for another recipe. Add the garlic and mash it well before adding the Canadian Parmesan cheese and nutmeg. Season with salt and pepper to taste. Let the mixture cool in the refrigerator for 2 hours.

Ravioli:

Spread out 4 won ton wrappers on a cooking surface and place 1 tbsp (15 mL) of stuffing onto each one. Moisten the edges with a bit of water and then place a second wrapper over the first. Seal with your fingers and place on a large plate. Do the same with the rest of the ingredients. Put half of the raviolis into a pot of boiling salted water and cook for approximately 3 minutes. Remove with a slotted spoon and then cook the rest of the raviolis.

Sage Brown Butter Sauce

In a large saucepan, melt the butter with the sage over medium heat. When the butter stops foaming and starts to turn slightly brown, pour in the broth. Heat the raviolis in the sage butter and then divide onto plates. Garnish with shavings of Canadian Parmesan cheese.