BUTTERNUT SQUASH RAVIOLI & SAVORY SAUCE

BUTTERNUT SQUASH RAVIOLI & SAVORY SAUCE

BUTTERNUT SQUASH RAVIOLI & SAVORY SAUCE


INGREDIENTS:
1 large butternut squash, halved, peeled & seeded
2 teaspoons butter
salt and ground black pepper to taste
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 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

DIRECTIONS:
Preheat oven to 350 degrees. 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.

Yield: 8 Servings