Butternut Squash Ravioli

I still had squash sitting on my counter from the last CSA delivery, so I decided to try making homemade ravioli.  I have only had this as a frozen entree and I figured if it tastes good even frozen, I might as well take a swing at it. I made my own pasta dough for this ravioli, but the internet assures me that wonton wrappers can also be used if you don't want to take the time to make pasta.  Overall the nutty flavor of the onions and the creaminess of the squash really worked together.

Makes

Butternut squash
1 tablespoon butter
1 cup coarsely chopped onion (about one small)
Dash salt and pepper
2 tablespoons fresh sage leaves
2 tablespoons Parmesan cheese
Fresh Pasta or wonton wrappers
1 egg, beaten with 1 teaspoon of water
Desired sauce (I used alfredo, but sage butter sauce like this one would also be fantastic)

1. Prepare butternut squash using same technique as used on pumpkin here. Puree can be made and refrigerated a couple of days in advance.
2. Melt butter over low heat in a small skillet.  Add onions and cook--still over low heat--until onions are caramelized.  Resist the urge to turn up the heat here; the low slow cooking gives the onions a nutty sweet flavor that cannot be rushed.  This caramelization can take 20-30 minutes.  You can use this time to do something else, but be sure to stir the onions every few minutes so they cook evenly.  Once onions are uniformly brown and very soft, remove from heat.
3. In bowl of a food chopper, mince sage.  Add caramelized onions and process until paste forms.  Add squash and cheese; process until well combined.
4. If using pasta, roll pasta out thinly.  Using a circle cutter, cut rounds of dough.  Place enough filling to fill but not too much as to have trouble sealing in center of rounds.
5. If using wontons, flatten wrapper on counter.  Place filling in the center.
6. Brush edge of wrapper or pasta with egg-water mixture.  Seal edges with fork or fingers.  If making immediately, drop ravioli into boiling water.  If storing raviolis, place on cookie sheet that has been sprinkled with cornmeal.  To store, freeze ravioli on cookie sheet until solid and then store in airtight container until ready to use.
7.  Boil ravioli for 3-5 minutes or until they begin to float.  Remove from water with a slotted spoon as they float up.  Serve with desired sauce.