These are a tad delicate, so instead of just dumping them into a pot of boiling water, I laid them in a single layer in a steamer basket and cooked in batches. It's okay for them to be submerged in water, as long as they aren't roiling around in the pot. I cooked about three minutes per batch in simmering, salted water.
While the raviolis were steaming, I prepared a sauce of thinly sliced onions sauteed over medium heat in a mixture of 1/2 T butter and 1/2 T olive oil, with salt and freshly ground pepper. Once the onions were soft and starting to carmelize - but not to brown - I stirred in just enough cream to coat (for about 1/2 cup onions, I used 1/3 cup cream.) For just the right punch of flavor and a smoky, salty contrast to the savory mellow sweetness of the squash filling, I blended just a couple of teaspoons bacon jam into the sauce. Bacon jam is the signature product of local gem Skillet Diner. The restaurant serves bacon jam as a spread on sandwiches, but also sells jars to take home with house and user-submitted recipes on their website. It gave a nice glazed consistency to the sauce to perfectly coat the ravioli with just the right sheen of silky flavor.
|Garnished with shaved parmesan cheese and roasted garlic brussels sprouts.|