Butternut Squash Ravioli with Lemon Cream Sauce

1 butternut squash
Olive oil
2 Tbs. butter
1/2 cup yellow onion, finely diced
5 garlic cloves, minced
1/2 cup ricotta cheese
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 Tbs. cornstarch, mixed with equal parts cold water
1/3 cup Parmesan cheese, grated
2 Tbs. Italian parsley
1/4 cup tomato, diced

Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and brush cut sides with olive oil. Place cut sides down on lightly greased baking sheet and bake uncovered for 30 to 40 minutes or until tender. Cool.

Melt butter in skillet and sautX onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse paste.

For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter.

Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes.

Remove cooked ravioli with slotted spoon and place on plate. Add Lemon Cream Sauce (recipe below) or other sauce and top with Parmesan cheese, tomato and parsley. Yield: 4 servings

Lemon Cream Sauce

2 cups dry white wine
1 shallot, finely diced
2 garlic cloves, minced
1-1/2 cups heavy cream
1/4 cup lemon juice, freshly squeezed
2 Tbs. sugar
salt and white pepper to taste

In a medium saucepan over high heat, add white wine, shallot and garlic. Reduce liquid to half a cup. Strain out shallots and garlic. Stir in cream, lemon juice and sugar, and reduce to one cup of liquid. Season with salt and pepper.