Butternut Squash Ravioli with Brown Butter Sauce

By Alison Needham

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Many folks don't have the time or inclination to make fresh pasta at home, but crave that fresh pasta flavor. That's where wonton wrappers, found in the refrigerated section of most supermarkets, come in handy. When cooked, they have a very similar taste and texture to pasta, without all the work. These rich raviolis, stuffed with a creamy butternut squash puree, are so simple to make. Don't forget to get your kids in on the action -- they will love to help fill and fold these tasty triangles.

Hands-On Time: 30 minutes
Ready In: 1 hour
Yield: 25 raviolis

Ingredients
2 tablespoons butter
2 tablespoons minced shallot
1 cup roasted butternut squash
1/4 cup heavy cream
2 tablespoons freshly grated parmesan cheese
Pinch of salt and pepper
Pinch of freshly grated nutmeg
25 wonton wrappers, thawed if frozen
8 tablespoons butter
15 sage leaves

Directions

Roast butternut squash in a 400 degree oven, tossed in a bit of melted butter, salt and pepper, for 30-45 minutes or until tender.
Melt butter in a small sauce pan over medium heat. Add shallot and cook, stirring occasionally, until translucent, about 5 minutes. Meanwhile, puree squash with cream in a small food processor or blender until smooth. Season with salt, pepper and a pinch of nutmeg. Stir in parmesan cheese. Add squash puree to the shallots and stir to combine. Let cool completely.
Set out 6 wonton wrappers on a work surface. Keep the rest covered with plastic. Place about 1 teaspoon of the squash filling in each wrapper. Brush each edge with water then fold over to make a triangle shape, taking care to seal all the edges. Set aside. Repeat with remaining wrappers. If desired, you can refrigerate for a few hours now.
Set a large pot of well salted water to a soft boil. It shouldn't be too vigorous, or the raviolis will fall apart. Boil (in batches of 5) until they float, about 2 minutes. Remove from water and set in a small dish filled half way with hot water. Repeat. Heat a large skillet over medium heat. Add butter. When it begins to turn golden add sage leaves. Stand back because it will sputter a bit. Continue cooking about 1-2 minutes more, until sage is crisp and butter is golden brown and giving off a nutty fragrance.
Place 5 raviolis on each plate and spoon over browned butter. Top each plate with a few crispy sage leaves. Serve immediately.