Butternut Squash Ravioli with Sage-Brown Butter Sauce

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Place the squash cut-side up on a baking sheet. Place 1 teaspoon of butter in the cavity of each half. Season generously with salt and pepper. Cover tightly with aluminum foil. (5 minutes)

Recipe View Bake until the squash is very tender and easily pierced with a fork, approximately 45-65 minutes.

Recipe View Scoop the cooked squash flesh into a bowl and mash until smooth. Stir in the allspice, nutmeg, cinnamon, and Parmesan cheese until well combined. Adjust seasoning with salt and pepper to taste. (10 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. (10 minutes)

Recipe View To assemble the ravioli, lay a wonton wrapper on a clean work surface. Brush the edges lightly with egg white. Place about 1 tablespoon of the squash mixture in the center. Top with another wonton wrapper, pressing gently to seal, ensuring to remove any air pockets. Repeat with the remaining wrappers and filling. (30 minutes)

Recipe View Gently drop the ravioli into the boiling water in batches. Cook for 3-5 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well. Keep warm. (10 minutes)

Recipe View While the ravioli cook, prepare the sauce: In a skillet over medium heat, melt the butter. Add the chopped sage and cook, stirring frequently, until the butter is lightly browned and fragrant, and the sage is crisp but not burnt. Season with salt and pepper. (5 minutes)

Recipe View Arrange 6-8 ravioli on each serving plate and generously drizzle with the sage-brown butter sauce. Serve immediately.