Squash Ravioli With Sherried Onion Sauce, Walnuts & Cranberries

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1/3 cup dry sherry

2 large onions (14 to 16 oz. total), thinly sliced

2 Tbs. chopped fresh chives

1/4 cup ricotta

Kosher salt and freshly ground black pepper

5 to 6 Tbs. unsalted butter, softened

80 wonton wrappers ("pasta wraps")

1/2 cup finely chopped toasted walnuts

3 Tbs. unsalted butter; more if needed

1-1/2 cups homemade or low-salt chicken or vegetable broth (or a total of 3 cups broth if not using cream)

1-1/2 cups heavy cream

1 large or 2 small butternut squash or 1/2 cheese pumpkin (2-1/2 lb. total), to yield 2-1/2 cups cooked purée

1/3 cup maple syrup or 2 Tbs. brown sugar

1/4 cup orange juice

3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards

1/2 cup finely chopped dried cranberries

2 eggs mixed with a dash of water

Cornmeal for dusting

2 Tbs. finely chopped fresh sage

1/3 cup grated Parmigiano-Reggiano

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