Recipe

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• 2 cups cubed peeled butternut squash
• 1 can (14-1/2 oz) vegetable broth
• 1/8 tsp ground cloves
• 1 cup ricotta cheese
• 1/4 cup ground pecans, toasted
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 32 wonton wrappers
• bourbon pecan sauce:
• 2 tbsp butter
• 2 tbsp king arthur unbleached all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup half-and-half cream
• 2/3 cup 2% milk
• 1/2 cup finely chopped pecans, toasted
• 1 tbsp bourbon
• garnish:
• minced fresh parsley and additional chopped pecans

• 1 In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature.
• 2 In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture.
• 3 Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes.
• 4 In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm.
• 5 Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans. Yield: 6 servings.