Butternut Squash Ravioli with Whiskey Sage Cream Sauce

Preheat your oven to 425°F. Place the halved butternut squash, cut-side down, on a lightly greased baking sheet. Roast for 30 minutes or until the squash is tender. Allow the squash to cool.

In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the hazelnuts and cook for 3 minutes, stirring occasionally, until they are toasted. Remove the hazelnuts from the skillet and set them aside. In the same skillet, melt the remaining tablespoon of butter. Add the onion, sage, garlic powder, salt, nutmeg, and pepper, and cook for 5 minutes or until the onion is golden brown. Scoop the flesh from the cooled squash into a food processor and blend until smooth. Add the onion mixture, brown sugar, and rye whiskey, processing until well combined.

Spoon 2 teaspoons of the squash filling into the center of each wonton wrapper. Lightly brush the edges of the wrapper with water. Fold the wonton in half, pressing the edges with a fork to seal. Set the ravioli aside or refrigerate them until you're ready to cook.

In the same skillet, melt butter over medium heat. Add shallots, sage, garlic powder, salt, and pepper, and cook for 2 minutes until the shallots are slightly softened. Stir in the rye whiskey and cream. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the sauce thickens enough to coat the back of a spoon.

Cook the ravioli in a large pot of gently boiling salted water for 4 minutes, or until they rise to the surface and are tender but not overcooked. Transfer the cooked ravioli to serving plates. Drizzle the cream sauce over the ravioli and sprinkle with the toasted hazelnuts.