Butternut Squash, Sage & Goat Cheese Ravioli with Brown Butter Hazelnut Sauce

Making homemade butternut squash ravioli has become a Christmas Eve tradition in our house for the past five years. We took a cooking class in Tuscany where we learned how to make fresh pasta and it is one of the most fun kitchen adventures you can have. We've had ravioli making parties which are a big hit with fellow foodies, especially for a multi-course event. Note: As a shortcut, you can purchase fresh made pasta sheets, preferably Cucina Fresca which can be found at Whole Foods, Market of Choice or New Seasons. Pasta Works also makes delicious fresh pasta as well that you can custom order to pick up at their Hawthorne or NW 21st location. Or, you can use wonton wrappers but only as a last resort. This recipe was adapted from a similar recipe in Gourmet Magazine.

2-pound butternut squash, halved lengthwise and seeded
1 medium onion or 3 shallots, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)

1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
1/4 cup loosely packet fresh sage leaves, some chopped, some whole
(Optional) Brown sugar for sprinkling over the ravioli

Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.

Place small spoon-sized drops of the squash mixture, spread evenly along one side of the pasta sheets. Fold the other side over, and using either a ravioli cutter or knife, cut around each drop leaving room to seal the edges well. You can make them square or round depending on your preference. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining pasta and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.

In skillet cook butter with hazelnuts and fresh sage over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

Cook ravioli in 3 batches in gently boiling water 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.

Transfer ravioli with a slotted spoon (letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce. Garnish with extra pieces of sage, hazelnuts or with a sprinkle of brown sugar.