Winter Squash Ravioli

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Line baking sheet with parchment.
3. 3
   Put squash in bowl; toss with 2 Tbs.
4. 4
   oil, maple syrup and salt.
5. 5
   Spread on baking sheet.
6. 6
   Roast, stirring twice, about 25 minutes.
7. 7
   Transfer squash to bowl, and mash.
8. 8
   Heat remaining 1 Tbs.
9. 9
   oil in skillet over medium heat.
10. 10
    Add onion; saute 10 minutes.
11. 11
    Add pecans and sage; cook, stirring 2 minutes.
12. 12
    Add onion mixture to squash; mix well.
13. 13
    Season with salt and pepper.
14. 14
    Bring pot of water to a simmer.
15. 15
    Working with 1 won ton wrapper at a time, spoon 1 1/2 tsp.
16. 16
    squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle.
17. 17
    Moisten edges with water; press to seal.
18. 18
    Place on baking sheet; cover with damp towel.
19. 19
    Repeat to fill all.
20. 20
    Add half of ravioli to water.
21. 21
    Cook 5 minutes; do not boil.
22. 22
    Remove with slotted spoon to serving dishes; keep warm.
23. 23
    Repeat with remaining ravioli.
24. 24
    Top with Wild Mushroom Ragu.
25. 25
    Garnish with sage.