Prep Time: 20 minutes Cook Time: 30 minutes Feeds: 4 to 6 for approx. $9.17
2 pounds butternut squash, diced
1/2 cup Romano cheese, plus more for garnish (shredded)
1 teaspoon cinnamon
1 teaspoon nutmeg
salt and pepper to taste
2 packages wonton wrappers
1 stick unsalted butter
10 sage leaves
The squash has a rich, nutty flavor and the cinnamon and nutmeg add a bit of sweetness, no one in the family is going to miss the meat!
In a saucepan, boil enough salted water to cover the squash. Cook the squash for about 10 minutes or until completely tender. Remove the squash and set aside. Save the water to boil your ravioli later.
In a large bowl, mix the cheese, cinnamon, nutmeg, and egg together, and add salt and pepper to taste. Add the butternut squash and mix until thoroughly combined.
Working with two wrappers, wet each edge with water, place 1 tablespoon filling into the center of one wrapper and, matching wet edges together, place the second wrapper on top, forming a large square ravioli. Repeat with remaining wonton wrappers until all the filling is used.
In a large sauté pan, melt butter and add sage leaves. Cook over low heat for 10 to 15 minutes. When the butter begins to have little brown bits throughout, it is ready.
Cook the ravioli in gently boiling water for 2 to 3 minutes. Drain and toss in the brown sage butter and serve.