Butternut Ravioli With Bourbon Pecan Sauce

• 2 cups cubed peeled butternut squash
• 1 can (14-1/2 ounces) vegetable broth
• 1/8 teaspoon ground cloves
• 1 cup ricotta cheese
• 1/4 cup ground pecans, toasted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 32 wonton wrappers
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup half-and-half cream
• 2/3 cup 2% milk
• 1/2 cup finely chopped pecans, toasted
• 1 tablespoon bourbon
• Minced fresh parsley and additional chopped pecans

1. In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature.
2. In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture.
3. Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes.
4. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm.
5. Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans.

vegetable broth, ground cloves, ricotta cheese, ground pecans, garlic, salt, pepper, wonton wrappers, butter, flour, salt, pepper, cream, milk, pecans, bourbon, parsley

Taken from www.tasteofhome.com/recipes/butternut-ravioli-with-bourbon-pecan-sauce/ (may not work)