1 (20oz) package of Olivia’s Organics cut butternut squash
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup parmesan cheese - grated
8 ounces wonton wrappers (50)
small bowl of water for sealing
4 ounces unsalted butter
1/4 cup fresh sage leaves - chopped
Salt and pepper to taste
Preheat oven to 400 degrees F.
Place cubed squash on a baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake for 45-50 minutes or until tender.
Once cooked and cooled, mash the squash in a bowl. Add the cinnamon, nutmeg and parmesan cheese and mix well. Taste for salt and pepper and season if necessary.
For ravioli, place a wonton wrapper in front of you and add a teaspoon of the squash mixture in the center of the wrapper. Dip a finger into the water and run it around the edges of the wonton wrapper to moisten. Fold half of the wonton over into a triangle, sealing around the edges with your finger. Make certain all the edges are sealed well and place the ravioli on a sheet pan. Repeat process until all the wontons are filled and on two sheet pans.
Place the sheet pans in the freezer for 30 minutes, until ravioli’s are slightly frozen.
In the meantime, bring 6 quarts of salted water to a boil. Gently drop the slightly frozen ravioli into the boiling water and cook for 3-4 minutes until tender. Remove from heat and drain well in a colander.
To make the sauce, melt the butter in a sauté pan over medium heat. Stir in sage. Continue to cook slowly and stir until the sage is crispy but not browned. Season with salt and pepper to taste.
To serve, place ravioli on individual plates and drizzle sauce on top.