Butternut Squash-Raisin Ravioli with Brown Butter-Citrus Vinaigrette

For the filling, cut the squash in half and scoop out the seeds. Rub the flesh with the oil and season with the cinnamon and nutmeg. Place the squash halves on a baking sheet, cut side down, and add 1/4 -inch of water to the pan. Roast at 350°F for 45 minutes, or until tender.

Remove the squash from the oven; cool and scape out the flesh. Purée the flesh, raisins and sugar in a food processor until smooth and season to taste with salt and pepper.For the ravioli, place a wonton skin on a flat work surface and spoon 1 tablespoon of the squash filling in the center. Brush the edges with the egg and top with another wonton skin. Firmly press the edges of the wontons to seal. Repeat the process with the remaining ingredients. Cook the ravioli in boiling salted water for 3 to 4 minutes or until al dente.For the vinaigrette, cook the butter over medium heat for 5 minutes, or until dark brown with a nutty aroma. Remove from the heat; add the almonds, orange juice, lemon juice and orange rind; season to taste with salt and pepper.For the spinach, place the spinach in a hot sautépan with one-third of the vinaigrette and quickly wilt. Season to taste with salt and pepper.

Place some of the spinach in the center of each plate and top with 4 ravioli. Spoon remaining vinaigrette over the ravioli and top with freshly ground black pepper.

Note: The ravioli can be prepared several hours ahead of time and refrigerated on a floured sheet pan. Cook according to the directions just prior to serving.

From: Charlie Trotter Cooks at Home, Ten Speed Press, 2000