Butternut Squash Ravioli With White-Wine Sauce Recipe

Ingredients (20)

• 1/2 cup hazelnuts
• 1 medium butternut squash
• 1 tablespoon olive oil
• 2 to 3 tablespoons water
• 1 tablespoon unsalted butter, softened
• 6 tablespoons minced shallots, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 4 tablespoons grated Parmensan
• 1 pinch nutmeg
• 1/2 cup all-purpose flour, for dusting
• 48 to 50 wonton wrappers
• 1 large egg, beaten with a teaspoon of water
• 5 tablespoons cold unsalted butter, divided
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons minced fresh sage