It’s the time of the year that the world has long awaited!  Everyone is so excited…well at least everyone in the states.  Actually, the truth is, there are a few people in New York and  New England that are looking forward to the…wait for it…SUPER BOWL XLVI.  Only kidding, of course, the super of football games is a thrill for millions of people.

Personally, I lost interest in football when the Houston Oilers left for Tennessee. There was a time that I loved watching football, loved the Oilers, loved Dan Pastorini and loved Earl Campbell.  I created T’s for my family stating, “I’m a Dan good Earler!”

My eldest, Jeff and I would sit on the floor in front of a 9” television, cheering our team.  Problem was as the TV warmed, the picture would shrink horizontally.  So, at the pinnacle of the game we would be looking at a field that was 9” wide, but only 1” high.  This dampened neither our enthusiasm or excitement.

If you have a favourite in this year’s game, I hope they win.  Yes, there will be a Super Bowl party, but my interest lies in the people and the food.  A new dish I created would work well for a few or a group.  I made butternut squash ravioli and although simple, it is time consuming, but can be made in advance and frozen.  Then again, you don’t want to be stuck in the kitchen during the game.

Ingredients

• 9 tablespoons butter
• 3 tablespoons minced shallots
• 1 cup roasted butternut squash puree
• Salt
• Freshly ground white pepper
• 3 tablespoons heavy cream
• 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
• Pinch nutmeg
• 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
• 12 fresh sage leaves
• 1 tablespoon finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Butternut Squash Ravioli with Brown Butter Sage Sauce

 Ingredients

• 1 butternut squash
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• 1 cup ricotta
• Wonton wrappers
• Sea salt
• Freshly ground black pepper
• Pinch of nutmeg
• 2 Tbls. olive oil, plus more for squash
• 1/2 cup butter
• Ten fresh sage leaves
• Parmesan cheese
• Toasted pecans

Directions

Heat oven to 350 degrees. Cut squash in half and remove seeds.  Place cut side up on baking sheet.  Brush with oil, add salt and pepper.  Bake for 45 minutes or until soft.  Cool slightly, remove pulp and mash until smooth. Set aside.

Add oil to large saucepan over medium heat.  Add onion and garlic.  Sauté until soft.  Remove from heat.  Add squash, ricotta and nutmeg. Season to taste with salt and pepper. Set aside.

Place wonton wrapper on work surface.  Brush lightly with water using pastry brush.  Place one tsp. filling on each wrapper.  Fold in half pushing out any air and pressing edges tightly to seal.  (Can be frozen at this point by lying flat on baking sheet.  After frozen place in freezer bag.)  Add wontons to large pot of boiling salted water.  Cook 2-3 minutes.  Remove and drain well.

In a large sauté pan, melt butter over medium heat.  Add the sage and continue to cook until the butter browns.  Add ravioli to sauce.  Place ravioli in plate. Garnish with parmesan and pecans.