1 pound of cooked pumpkin (or other winter squash)
6 tablespoons grated Parmigiano-Reggiano or similar cheese
Freshly grated nutmeg to taste
Salt and freshly ground pepper to taste
6-8 Amaretti cookies, finely crushed*
1 package wonton wrappers
One egg, beaten
Butter (approximately 4 tablespoons)
8-10 fresh sage leaves
*These are the little Amaretto (almond) flavored Italian cookies also known as macaroons
Peel the squash and place it in a large steel bowl or the bowl of a stand mixer. Add the eggs, cheese, nutmeg and salt and pepper and mix well. Add the crushed amaretti to mixture and mix well.
Lay wonton wrappers out on prep surface so they are diamonds rather than squares, and spoon a little of the squash (approximately 2 teaspoons) just above the centerline. With your finger or small brush, paint a little beaten egg on wonton edges. Lift the bottom corner up and fold it over the mixture to form a triangle. Take the two bottom points and bring together, overlapping slightly. Pinch tightly to form a seal. Set on a lightly floured sheet pan, and continue until all ravioli are finished.
Bring 6 quarts of salted water to a boil.
Heat a large skillet or saucepan over medium-high heat. Add the butter to the pan, and when it melts, add the sage leaves. Toss to flavor the butter and brown it a little. Keep warm.
Add the pastas to the boiling water and cook until tender, around 2-5 minutes. When done, remove from the water with a slotted spoon and set aside in an oiled bowl.
When all raviolis are done, add the pasta to the saucepan with the sage butter and toss to coat. Add a couple tablespoons of pasta water to the pan if dry. Serve immediately.
Notes: While many recipes I have seen for this dish just steam or boil the squash, tossing it in olive oil and roasting it will yield a deeper flavor. You can use pumpkin, butternut, or any sweet orange-fleshed winter squash.