Butternut Squash Ravioli with Sage-Brown Butter Sauce Recipe

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.