Roasted winter squash is mashed and folded into caramelized onions with sauteed pecans and minced fresh sage, building a sweet-savory ravioli filling seasoned simply with salt and black pepper.
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Preheat oven to 350°F.
Cut squash in half from stem to bottom and place cut side down on parchment-covered sheet pan. about 45 minutes , until fork tender. Let cool a few minutes, then remove and discard seeds. Scoop flesh into bowl and mash with fork. Measure out 2 cups of mashed squash, reserving any extra.
Warm oil in 10-inch sauté pan. Add onions and sauté until caramelized, about 10 minutes . Add pecans and sauté few minutes more. Add squash, mixing until heated through. Stir in sage leaves, and season with salt and pepper to taste. Remove from heat.
Roll out dough; fill and form raviolis.
Bring 12-inch sauté pan filled with 2 inches of water to . Add raviolis and cook 3 to 5 minutes , depending on dryness of pasta and whether or not they were frozen.
Use slotted spoon to gently lift raviolis out of water. Drain briefly for a moment, then serve immediately.
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