butternut squash ravioli with sage-brown butter sauce

Ingredients

• Servings: 8
• 1 large butternut squash - halved lengthwise, peeled and seeded
• 2 teaspoons butter
• salt and ground black pepper to taste
• 1/2 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/2 cup parmesan cheese
• 50 wonton wrappers
• 1 teaspoon egg white, lightly beaten
• sauce
• 1/4 cup unsalted butter
• 1/4 cup chopped fresh sage leaves
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the squash cut side up on a baking sheet. place 1 tablespoon butter in the hollow of each half. sprinkle with salt and pepper to taste. cover the squash with a sheet of aluminum foil tucking in the edges.
• bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• scoop the cooked squash into a bowl, and mash until smooth. mix in the allspice, nutmeg, cinnamon, and parmesan cheese until well blended. season to taste with salt and pepper.
• fill a deep pot with lightly salted water and bring to a boil.
• to make the ravioli, place a wonton wrapper on a clean, flat surface. brush edges with the egg white. place about 1 tablespoon of the squash mixture in the middle of the wonton. cover with a second wonton wrapper. repeat with remaining wonton wrappers and squash mixture until all have been used.
• drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. remove, drain, and keep warm until sauce is prepared.
• to make the sauce, melt the butter in a skillet over medium heat. stir in the sage. continue to cook and stir until the sage is crispy but not browned. add salt and pepper to taste. place 6 to 8 raviolis on serving plates, and drizzle with sauce.