Butternut Squash Ravioli with Sage Brown Butter Sauce

We've all had those days when you go to tick a task of a to-do list and you think... Hey, this doesn't seem too bad, I'm sure I'll be done in what? 15 minutes, for sure.

Then, two hours later, when you're still sweating over that Ikea desk that's definitely not assembled completely, and most certainly not assembled correctly, you start to rethink that statement.

Yeah. That's kind of what this whole ravioli making thing was like for me. 

Ikea Products, meet Ravioli. 

You have a lot in common... what with you both being fairly tedious and majorly time consuming to construct. Luckily you're delicious... Well, not you, Ikea Products. Just the Ravioli. Sorry.

Patience is a virtue that I do not have. I have already shared this with you all.

Making ravioli is not tremendously difficult (especially if you use these fantastic wonton wrappers) but it involves a process that is intricate and repetitive. And thus, it involves a hefty dose of patience. Unsurprisingly, none of these would make it on a list of my favorite things.

The secret to surviving the repetitiveness, however, is to find a rhythm.

Turn the music up, get your groove on, get a rhythm going. 

Pretty soon its just a matter of fill, brush, seal, press. Repeat. Fill, brush, seal, press, repeat. Fill, brush, seal--you get the idea.

Plus, just keep in mind: IT. IS. SO. WORTH. IT.

Not only is the end result delicious, but it makes you feel like a kitchen champ. It makes you want to brag about your amazing pasta skills. It makes you want to pump your fist with pride...Jersey Shore style.

So, as you're pressing the edges of your 12th ravioli and thinking, misguidedly, that after all this work you must be on at least, like, what? Number 42. At least. As your doing all that, just focus on the feeling your going to get as you bite into the soft ravioli shell and taste that first hint of melted cheese and warm butternut squash all bathed in brown butter.... Ravioli, I have conquered you. Impatience be damned.

Now who wants to help me build that Ikea desk sitting in the corner over there? Really, no takers?

Anyone? Anyone? Bueller?

Butternut Squash Ravioli
Serves 4-6
1 tablespoon butter
3/4 cup shallots, diced
2 cloves garlic
1 cup butternut squash puree (if it is already seasoned, disregard next 2 ingredients)
1/4 teaspoon brown sugar
1/8 teaspoon nutmeg
salt and pepper to taste
1/4 cup ricotta cheese
1/4 cup grated parmesan

1 (12oz) package wonton wrappers--should consist of about 50 wrappers
1-2 egg whites, beaten

Heat butter in a large nonstick skillet over medium-high heat. Add shallots and garlic and cook until shallots are translucent and fragrant, this should take just a few minutes. Add butternut squash puree (if it is not already seasoned, add the brown sugar, nutmeg, salt and pepper). Stir frequently until mixture begins to thicken and look slightly less liquid. Remove from heat, add ricotta and parmesan, stir until combined. Let cool completely.

Place small teaspoon sized dollop of mixture into the middle of each wonton wrapper. Brush outside edges of wrapper with egg white, as well as the edges of the wrapper to be placed on top--this will act as a sealant. Press edges with fork or other utensils to ensure they do not separate.

Place each ravioli onto baking sheet to dry. Let dry for 30 minutes or so, flipping about halfway through. While the ravioli dry, bring a large pot of water to a boil. Reduce to simmer and add ravioli in batches--cooking each batch for 3-4 minutes or until tender. Remove with slotted spoon. Serve hot.

Sage Brown Butter Sauce with Pine nuts
5-6 tablespoons butter
1-2 tablespoons fresh sage, chopped
1/8 cup pine nuts
salt and pepper to taste

Heat butter over medium heat in a nonstick skillet. Once butter has melted and begun to bubble, add sage and pine nuts, stirring continuously to avoid burning of the butter or pine nuts. Cook for 1-2 minutes or until pine nuts have begun to look toasted and butter has reduced/turned brownish in color. Drizzle over ravioli.