If I could give this a higher rating I would! This was so delicious! I have never made raviolis before because I haven't yet ventured into homemade pasta. I loved the idea of using wonton wrappers. I put the filling in a pastry bag and the whole assembly process was very easy. The only mistake I made was not reading the directions thoroughly on how to cook the raviolis, the first batch, I put too many in the boiling water and didn't add oil and they were one massive clump. Luckily it was only the first six, after that I added oil to the water and made them four at a time and they were perfect. The combination of the sauce, the pumpkin (I had pumpkin purée from this Fall in the freezer that I used instead of squash), the cranberries and the nuts (I substituted pecans instead of walnuts) was outstanding! I made this for a dinner party and everyone loved it! Even my husband, who can get a little finicky at times said it was really good. This will definitely be going into my favorites file and made again.
Delicious! It's like Thanksgiving on a plate. I will definitely make this again. It is a little time consuming with the ravioli but it is worth it! I think it would be great for a special dinner. The reviewer who said the sauce needs more flavor is crazy. The sauce was so good, I'd make it without the ravioli for chicken or to add to a plain pasta.
I loved this dish. It was a fabulous first course. We made the pasta for the raviolis. It took a lot longer. When we ran out of pasta, to the store we traveled to get some wrappers. They were a snap. No doubt both will be good. Do this for a special occasion. You won't be disappointed.
This has been an intermittent go-to thanksgiving entree in our vegetarian household for at least a decade. I don't know how the other reviewer can say the sauce doesn't have much flavor-- if anything I'd say you have to be careful not to overwhelm the delicate ravioli with too much sauce. The garnishes add welcome textural contrast and lightness (especially chives and cranberries) , and the sherried onion sauce has a deep, rich flavor that I start to crave when the weather turns cold. However, the one downside is that it is quite rich and heavy-- I tend to alternate my squash ravioli between this sauce and a standard sage-brown butter sauce which is much easier and, ironically, tastes quite a bit lighter. Although it is commonplace now, this was the first recipe i saw recommending potstickers for homemade ravioli; they are not only easier, but so thin and light i might prefer them to regular egg pasta, as they don't overwhelm the filling either texturally or in heft.
I just made the sauce for some fresh squash ravioli I bought. The sauce was good but I wished it had more flavor. The cranberries and roasted walnuts were a nice touch and looked elegant on the plate.