1 large butternut squash peeled halved lengthwise seeded
1 teaspoon egg whites lightly beaten
0.3 cup sage fresh chopped
2 teaspoons ground cinnamon
0.5 teaspoon nutmeg
8 servings pepper black to taste
8 servings sauce
0.5 cup parmesan
8 servings pepper black freshly ground to taste
0.3 cup butter unsalted
50 wonton wrappers
50 wonton wrappers
Equipment
bowl
frying pan
baking sheet
oven
pot
aluminum foil
Directions
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.
