BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Ingredients

1 large butternut squash - halved lengthwise, peeled and seeded	50 wonton wrappers
2 teaspoons butter	1 teaspoon egg white, lightly beaten
salt and ground black pepper to taste	Sauce
1/2 teaspoon allspice	1/4 cup unsalted butter
1/2 teaspoon ground nutmeg	1/4 cup chopped fresh sage leaves
2 teaspoons ground cinnamon	salt and freshly ground black pepper to taste
1/2 cup Parmesan cheese

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.