Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds butternut squash, halved lengthwise, seeded

  2. 2 tablespoons brown sugar

  3. 1/8 teaspoon ground cinnamon

  4. 1/4 cup pure maple syrup

  5. 3 tablespoons butter

  6. 1/2 cup water

  7. 1 cup ricotta cheese

  8. 1/4 cup grated Parmesan cheese

  9. 3 tablespoons chopped fresh parsley

  10. 1/2 teaspoon chopped fresh thyme

  11. 32 (about) gyoza (potsticker) wrappers*

  12. 1/3 cup chopped shallots (about 2)

  13. 1 1/2 cups chicken stock or canned broth

  14. 1/2 cup apple cider

  15. Shaved Parmesan cheese

  16. Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely. Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper. Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper. Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.


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