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Kabocha Ravioli with a Toasted Hazelnut Cream Sauce

yield: 5 total time: 70 minutes
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Ingredients

  • 1 pumpkin kabocha, 2-3 pounds, steamed
  • 2/3 cup grated Parmesan
  • 2 tablespoons thyme minced
  • 2 garlic cloves minced
  • 6 sheets pasta sheets fresh, or 50 wonton wrappers
  • 1 egg lightly beaten
  • pepper
  • salt
  • 2 tablespoons unsalted butter
  • 1 shallot minced
  • 2 thyme sprigs
  • 1/2 cup dry white wine
  • 1 1/2 cups heavy cream
  • 2/3 cup toasted hazelnuts finely chopped
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