This dish is rich, velvety and just makes your tummy happy. Don’t let the butter fool you, this dish is creamy yet light and almost fluffy on the pallet.


  • For The Sauce:
    • 1 stick (4oz) salted butter
    • ¼ cup chopped pecans
    • 2 teaspoon chopped sage
  • For the filling:
    • 1 ½ pounds (or about 2 ½ cups) cooked squash¼ cup mascarpone cheese¼ cup ricotta cheese½ tablespoon honey (to taste)
    • ½ teaspoon cinnamon
    • ¼- ½ teaspoon kosher salt
    • Pinch black pepper
    • 2 eggs for egg wash
    • 65-70 wonton wrappers


  1. Combine all the filling ingredients and stir until smooth. Using a tablespoon or a small ice cream scoop, scoop about an ounce of filling onto the center of a wonton wrapper. Using a pastry brush, brush exposed edges of the wonton wrapper with egg wash and seal another wonton wrapper on top. Start working on one side of the ravioli, pressing out as much air as you can until you reach the other side, and pinch shut. (The beauty of using wonton wrappers is that they seal so nicely, I rarely have one burst on me. You can leave then square or use a biscuit cutter to make fluted edges.) You can cook ravioli immediately or make them a day ahead and refrigerate them. These also freeze really well!
  2. Over medium heat, melt butter. Meanwhile, bring a large pot of salted water to a boil. Once the butter is melted, continue to cook for 10-15 minutes. Keep an eye on it and swirl it a time or two. All of those scrumptious milk solids will start to separate and brown in the pan. The butter will form a layer of foam on the top so you may need to use a spoon to make a hole and see the butter below. The butter will take on this oh so lovely nutty smell. The butter is done when it turns a dark golden brown color. You can now turn off heat and add nuts and sage.
  3. Boil the ravioli for about 3 minutes or until they float to the top of the pan. Once done, use a slotted spoon to transfer the ravioli from the water right into the butter, pecan, and sage sauce. Coat in the sauce and serve!!! You will be lucky if they even make it to a plate! Sometime I serve them on the table right in the pan! Enjoy!