Butternut Squash, Bacon, and Sage Ravioli

2 large butternut squash, halved lengthwise and seeded
vegetable oil
4 slices bacon (applewood or cherrywood smoked)
12 fresh sage leaves
1/2 C. chopped shallots
3/4 C. grated Parmiggiano Reggiano cheese
1 egg
3-4 Tbsp. heavy whipping cream
salt and freshly ground pepper to taste
4 sheets fresh pasta dough or wonton wrappers
egg wash (1 beaten egg with 2 Tbsp. water)
Chardonnay Cream Sauce (recipe follows)

Preheat oven to 350 degrees.
Coat squash flesh side up with a bit of vegetable oil and salt and pepper. Roast flesh side down 60 min. or until fork tender.
While squash is roasting, cook bacon until crisp. Remove from pan and set aside on paper towel to drain. Leave bacon fat in the pan. Add sage leaves to pan and fry 1-2 min. Add chopped shallots and fry until they begin to turn translucent. Remove from heat. Mince the bacon and the sage leaves.
When the squash is done, let cool and scoop into large mixing bowl. Mash until smooth. Add cheese, shallots, sage, bacon, egg, heavy cream, salt and pepper.
Sprinkle work surface with flour and roll out pasta dough into 10 in. X 6 in. rectangles. Add 1 Tbsp. of filling every 2 in. leaving at least an inch from each outside border. Brush area between filling and edges with egg wash. Cover this sheet of dough with a second sheet.
Using a fluted pastry wheel, cut the dough into 2 in. X 2 in. squares. The pastry wheel will crimp and seal the edges.
Boil ravioli 5-6 min. or until they rise to the surface. Avoid letting the water boil rapidly while they are cooking. Transfer to plates or shallow bowls. Top with extra virgin olive oil and chardonnay cream sauce.

Helpful Tip: If using wonton wrappers, use the thickest you can find. Place filling in center & fold into triangles, using egg wash and a fluted pastry wheel or fork to seal edges.

Chardonnay Cream Sauce:
1/2 C. good Chardonnay
3/4 C. heavy whipping cream

Add Chardonnay to pan, boil and reduce by half. Lower heat. Add whipping cream. Bring to a light boil, stirring constantly. Reduce heat and simmer 10 min. or until cream begins to thicken. You can also add a few tablespoons of pasta water to thicken. Season lightly with salt and pepper.