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Butternut Squash Ravioli with Browned Sage Butter 


  • 2 Tbsp. butter
  • 1/2 c. finely minced onion
  • 1 medium-large size butternut squash you need 2 c. squash puree
  • 1 egg yolk
  • salt and pepper to taste
  • dash of nutmeg
  • 1/2 c. grated Parmesan cheese
  • 4-6 oz. goat cheese
  • 2 pkgs. wonton wrappers round or square
  • 2 sticks unsalted butter
  • 2 clove garlic
  • 16 fresh sage leaves
  • Freshly grated parmesan cheese for garnish


  1. Preheat oven to 375°. Cut the squash in half lengthwise and scrap out the seeds and membranes. Place the squash halves cut side down in the pan and bake for about an hour or until tender. Let cool slightly and then scoop out the squash. Either mash by hand or put through food mill or you can even puree it in a food processor. You will need 1 1/2 cups of the squash.
  2. Melt the butter in a skillet and when hot add the minced shallots and saute for 3-4 minutes. Add the shallots to the butternut squash. Stir in the salt, pepper and nutmeg. Add the crumbled goat cheese and stir until it has melted somewhat, then stir in the egg yolk and 4 tablespoons of parmesan cheese. Set aside.
  3. Put a row of the wonton wrappers out on a sheet of waxed paper. Put about 2 teaspoons of the squash mixture into the center of each wonton and then dip your finger in water and go around the outside each of each ravioli and. Top with another wonton piece and press down to seal. You can use a fork if you want to leave little crimped marks. Continue making these and then set aside.
  4. Meanwhile, melt the butter slowly in a small skillet, when it starts to bubble, add the sage leaves and cook slowly until the butter starts to brown and when the sage leaves get crisp, remove from skillet and drain on paper towels. Reserve the leaves for garnish
  5. Bring pop of water to a boil and then salt with a couple pinches of salt. Drop the raviolis into the boiling water and cook until they float to the top, about 4-5 minutes. Remove from water with slotted spoon.