Butternut Squash Ravioli in Cider Broth

Ingredients

• *Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 ½-inch rounds.
• 2 tablespoons brown sugar
• ½ teaspoon chopped fresh thyme
• 1 ½ cups chicken stock or canned broth
• 32 gyoza (potsticker) wrappers*
• ¹/₃ cup chopped shallots
• ½ cup apple cider
• + 9 more ingredients
• • ¹/₈ teaspoon ground cinnamon
  • ¼ cup pure maple syrup
  • ½ cup water
  • Shaved Parmesan cheese
  • 1 ½ pounds butternut squash
  • 3 tablespoons butter
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely. Scoop out squa...

View full recipe at Epicurious