1/2 large butternut squash, peeled and seeded, cut in 2” pieces
2 teaspoon olive oil
salt and ground black pepper to taste
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1-2 teaspoons honey, optional
1 Tbs cream or milk
1/4 tsp cayenne
1/4 cup Parmesan cheese
25 wonton wrappers
1 egg white, lightly beaten
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage leaves
salt and freshly ground black pepper to taste
Preheat oven to 400 degrees F.
Place the squash on a baking sheet. Sprinkle with olive oil, 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 50 minutes.
Place the cooked squash into a bowl, and mash until smooth.
Mix in the allspice, nutmeg, cinnamon, honey, cream 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 2 edges with the egg
white. Place about 1 teaspoon of the squash mixture in the middle of the wonton. Fold in half
diagonally to make a triangle. Seal the edges forcing out any air.
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.
This recipe has been halved and I still didn't make it all up the first night. I kept the filling in a container and made more batches for lunches for a few days. You can always use a heavier cream sauce but it was yummy with the butter sauce. I liked it with a hint of sweetness, so I added the honey and cream to the recipe.