Sweet Potato and Butternut Ravioli

Directions

1. 1

   In a small heavy saucepan, melt butter over medium heat. Add shallots; cook and stir until tender, 3-4 minutes. Add cider and broth; bring to a boil. Cook until liquid is reduced by half, about 20 minutes. Remove from heat and keep warm.
2. 2

   For ravioli, in a large bowl, combine squash, sweet potatoes, melted butter, syrup and cinnamon. Spoon about 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. 3

   In a Dutch oven, bring 8 cups water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches until they float, 30-60 seconds. Remove with a slotted spoon; keep warm. Transfer ravioli to cider sauce; toss to coat. If desired, sprinkle with pecans and parsley.