Butternut Squash Ravioli

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• 1 teaspoon olive oil
• 1 small onion, finely chopped (4-6oz)
• 12 ounces frozen winter squash
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 pinch nutmeg
• salt
• fresh ground black pepper
• 1 large egg
• 1 teaspoon water
• 12 ounces wonton wrappers (50 wrappers)
• 3 tablespoons butter
• 1 tablespoon thinly sliced fresh sage leaf

Recipe

• 1 in small nonstick skillet, heat oil on medium 1 minute. add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. cook squash in microwave as label directs; cool slightly.
• 2 in medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. in small bowl, whisk together egg and water.
• 3 place 1 wonton wrapper on work surface. with pastry brush, brush egg along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. place ravioli on cookie sheet. repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
• 4 ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
• 5 add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
• 6 meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
• 7 with large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. transfer ravioli to saucepan with butter; gently stir to coat.