Pumpkin, Sage Ravioli

This one my my favorite things I have made recently.
I absolutely LOVE it.

Roast at 350 F, for 35 - 45 minutes:2 small sugar pie pumpkins (You could also use butternut squash), halved, cut side down.

Remove from oven, and allow to cool enough to handle. Scoop the flesh into a large bowl, discard the skins. Mound the flesh, create a well in the center. Allow to drain and cool. Meanwhile,

In a small skillet over medium-low heat melt,
2 tablespoons of butter
Add,
1 tablespoon of ground sage
1 tablespoon of brown sugar
Sprinkling of cinnamon and nutmeg
Allow to brown, remove from heat.

Any accumulated liquid in your pumpkin mound should be blotted away with a paper towel. Add the contents of your skillet and
3-4 oz of soft goat cheese (Chevre) (About 1/2 of a large log)
Combine/mash well with a fork.

Use:
Won-ton wrappers
Mound about 1 teaspoon of the pumpkin mixture in the middle, fold on the diagonal (So, you get a triangle) and seal the edges by "gluing" with water. Set to the side, while you finish a bunch.

Bring a large pot of salted water to an almost boil. Boil ravioli in batches (You don't want them crowding each other) for 4-5 minutes and remove with a slotted spoon. Hold in a warm oven, till you're done.
Yields: 3-4 serving
Accompaniments: I ate them with a bit more sage butter (melted butter with sage). I also think a basic cream sauce would work well.
I also want to experiment with using the filling inside a basic crepe recipe. Frankly, I wasn't totally satisfied with the wonton skins (too thin and flimsy) but loved the overall flavors of the dish.

Rosemary, Butternut Squash Risotto

Rosemary and Butternut Squash Risotto

4 cups of dilute broth, warm (I use Better than Bouillon and the microwave)

2 tablespoons olive oil
1 shallot, chopped
1 cup arborio rice
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes

In a large heavy, bottomed saucepan over medium-high, heat the olive oil. Add the shallot, saute for 3-4 minutes, stirring occasionally until the shallot begins to turn golden brown. Add the rice, stir until well coated with shallot and oil. Add the squash and a splash of broth, cover and allow the cook for 4-5 minutes (to give the squash a head start).

Lower the heat and begin to add the broth, 1/2 cup or so at a time. Stir often and allow the rice to almost completely absorb the broth before adding more broth. Continue stirring and adding until the all the stock is absorbed and the rice is tender, about 30 minutes. You'll have thick, creamy pan full of rice and gravy-like stock.

Remove from heat and stir in:
1 tablespoon of butter
2 tablespoons of Parmesan cheese, grated
1 - 2 tablespoons of fresh rosemary, finely chopped (Use caution rosemary can be very strong, you can always add more but its impossible to get it out)

1/4 cup crumbled Gorgonzola
1/4 toasted chopped pecans

Place in large shallow bowls and top with Gorgonzola and pecans.

Yields: 4 generous servings
Time: 45 minutes - 1 hour

Possible accompaniments: Spinach salad with cranberries or pears

I served it this week tri-tip and wilted spinach.

It was just my birthday