Homemade Whole Wheat Ravioli with Butternut Squash and Tatsoi

So this is the last dish I made with the rest of my homemade ricotta and the leftover filling from my manicotti! A relatively new green being grown by organic farms is called tatsoi.  We received in our csa share many of weeks and I've grown to like it as a great alternative to spinach.  It's a variety of bok choy but the leaves are more resemble spinach.  It has a slightly bitter, peppery taste a little like mustard greens.  So I added this to my leftover butternut and cheese filling.  I decided to make whole wheat past dough grating some nutmeg directly into the dough.  I wish I would added a little more, as the whole wheat flour seems to absorb and lose any other flavors that are mixed with it.  The filling totally made up for that!  I made a brown butter sage pesto sauce with these with some grated Parmesan on top, really tasty.  Plus really healthy pasta dish.  But what about that butter in the sauce? A little trick to lighten that up and thin the richness of straight up butter is to half the butter add some chicken stock to it.  Let it reduce down and with the addition of the sage pesto, you don't miss the extra butter.  If you are not up the labor of love pasta making, use wonton wrappers for your dough.  This will come together quickly but, keep in mind that there is a texture and taste difference between pasta and wonton wrappers.
Homemade Whole Wheat Ravioli with Butternut Squash and Tatsoi
Will serve 6 man dishes

Filling:

1/2 butternut squash, roasted and thoroughly drained overnight if possible (prep this a day ahead)
1 bunch of tatsoi, remove stem

1/8 cup shallots, finely diced

marsala cooking wine

1/8 tsp nutmeg

1 eggs lightly beaten

1/2lb fresh ricotta cheese

1/3 cup parmesan cheese

1/2t salt

1/8t pepper

Sage pesto:

12-15 fresh sage leaves

2T or so of extra virgin olive oil

sea salt, ground pepper

small handful of toasted walnuts

1T of Parmesan cheese

2 cloves of  black or regular roasted garlic

Combine all ingredients in a food processor to combine. Can be made in advance

Pasta:

One batch of homemade whole wheat pasta dough OR Package of 60 wonton wrappers.  (I use Marchella Hazan's basic egg pasta dough recipe.  I switched out the a.p. flour for w.w. pastry flour and was ok with the results.  Again, there is even a taste and texture difference between flours used in homemade pasta!) Follow the link! It her son's food blog a great instruction on how to make pasta!  Even his little kids are making it!

4T unsalted butter
1 cup of chicken stock
1.  Saute tat soi over medium high heat in a splash of evo until it releases its water content, about 3 minutes.  Once slightly cooled, coarse chop and remove any moisture.
2.  Mix together the cheeses, egg, pinch of salt and nutmeg.  Add the butternut squash and the tat soi to the  mixture.  Stir well to combine.  Refrigerate until you are ready to use.
3.  If you are using wonton wrappers double them up on each side, otherwise they may be to thin and explode in the cooking process.  Work on a floured surface and make sure to keep your unused wonton covered with a damp cloth until you are ready to use them. With water on your fingertip, trace around the perimeter of the wonton.  Spoon a teaspoon sized dollop of filling in the middle and then place the doubled wonton on top.  Use fork tines pressed around the edges to seal the ravioli.  Place on a baking sheet lined with wax paper and lightly dusted with flour.  Cover with a damp cloth. 
4.  In a larger saute pan (big enough to hold the ravioli once they are finished), I melted a tablespoon of butter and added 3T of sage pesto.  On at least medium high heat, I crisped the pesto. Add 3 more tablespoons of butter, browning it slightly, then adding about a cup of chicken stock OR Marsala or white cooking wine, lowering the temperature to a low simmer to slowly evaporate the wine but not totally.  As your last batch of ravioli cooks, you can spoon out a 1/2 to full cup of pasta water and add it to the pan.
5. When you are ready to cook the ravioli- NOTE for using wonton: instead of boiling a stock pot of water like you would if you were cooking pasta, use a more shallow pan and fill with enough water to cover the ravioli once placed in it.  Once the water boils, turn it down to create a slower boil and drop the ravioli into the water.  They will slightly float to the top within about 2 minutes time.  If you did make your own pasta, follow the recipe.
6. Using a slotted spoon, transfer them directly to the sauce.  Simmer the ravioli in the sauce for about 5 minutes, transfer to serving plate and top with grated Parmesan cheese.