Step 1: Toast Hazelnuts
Prepare the oven. Preheat to 375 degrees Fahrenheit. Spread the hazelnuts on a baking sheet. Put in the oven and leave for 15 minutes. After that, transfer the hazelnuts to a towel. To carefully remove the skins, rub them briskly. Chop the hazelnuts coarsely and set them aside.
Step 2: Cook Squash
Get the butternut squash. Split into a half. Rub with olive oil on the flesh. On a baking sheet, lay the butternut squash cut side down. Put into the oven and bake for 35 minutes. To check if the squash is cooked, pierce with a fork. Cool the squash. After that, scoop out its flesh. Puree the squash in a blender or food processor. Add water if necessary.
In a large skillet, melt one tablespoon of butter. Add three tablespoons of shallot when the foaming subsides. Sauté for 1 minute. Add the puree. Cook on medium. Stir for 2 minutes until it’s somewhat dry. Add ¼ teaspoon of black pepper and salt for seasoning. Stir in the heavy cream and cook for 2 minutes. After that, remove the heat. Add the nutmeg and grated Parmesan until they’re blended. Allow cooling.
Line a baking sheet with wax paper. Get the flour and dust the sheet with flour. Lay out 12 wonton wrappers. Put filling in the wonton’s center. Use the beaten egg and brush the first four wontons to prevent the egg from drying. In each wonton, lay a wonton wrapper and press gently from the filling’s center to the edges.
This is to squeeze out the air bubbles. Transfer the ravioli to the baking sheet which is already wax paper-lined. Repeat with the remaining wontons. Then place another wax paper sheet on the ravioli’s top and dust with flour. Make 12 more ravioli. On the top of the second sheet of wax paper, lay the ravioli. You can freeze the ravioli.
Melt the white wine cream sauce in a small saucepan. Add the shallots if the foam subsides and sauté for 2 minutes. Add the chicken broth, white wine cream and lemon juice. Simmer for 10 minutes. In a cold butter, whisk it, one tablespoon at a time. In minced fresh sage, stir it.
Boil 1 large pot of water. Add the ravioli. Stir it gently to prevent them from sticking. Simmer for 4 minutes. Use a slotted spoon to drain and transfer the ravioli to the plates. Drizzle with white wine cream sauce and sprinkle hazelnuts. Serve to your guests or family.