Butternut Squash Ravioli with Sage-Brown Butter Sauce

Name: Butternut Squash Ravioli with Sage-Brown Butter Sauce
Total time: 80
Yield: 8
Ingredients: 1 large butternut squash - halved lengthwise, peeled and seeded; 2 teaspoons butter; salt and ground black pepper to taste; ½ teaspoon allspice; ½ teaspoon ground nutmeg; 2 teaspoons ground cinnamon; ½ cup Parmesan cheese; 50 wonton wrappers; 1 teaspoon egg white, lightly beaten; ¼ cup unsalted butter; ¼ cup chopped fresh sage leaves; salt and freshly ground black pepper to taste

Recipe by Lorna from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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1 large butternut squash - halved lengthwise, peeled and seeded
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2 teaspoons butter
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salt and ground black pepper to taste
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½ teaspoon allspice
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½ teaspoon ground nutmeg
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2 teaspoons ground cinnamon

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½ cup Parmesan cheese
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50 wonton wrappers
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1 teaspoon egg white, lightly beaten
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¼ cup unsalted butter
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¼ cup chopped fresh sage leaves
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salt and freshly ground black pepper to taste

Instructions

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.