Butternut Squash Ravioli with Brown Butter Sage Sauce

By janiejo

Ingredients

• Ravioli:
• 1/4 c. Sundried Tomato Infused Olive Oil
• 2 lbs. butternut squash, peeled, seeded, cut in half and cubed
• 2 Tbs. fresh thyme, minced
• 2 Tbs. butter
• 1 c. Asiago cheese, shredded
• Salt and pepper
• 1 package wonton wrappers
• 1 egg, beaten

Preparation

Step 1

In medium frypan, heat olive oil.

Add butternut squash and sauté until it begins to soften, 10 to 12 minutes.

Add thyme and butter and continue to cook until the squash is soft.

Season with salt and pepper, remove from heat and purée mixture in food processor.

Put mixture in bowl and allow to cool.

Once cool, add cheese.

Lay out 1/2 of the wonton skins and place 1-1/2 oz. filling in the center of each skin.

Top with another wonton skin and crimp the edges firmly with ravioli cutter.

Drop in rapidly boiling water and cook until tender.

Brown Butter Sage Sauce:
8 Tbs. butter
12 sage leaves, chopped


In a frypan, melt the butter.

Add the sage to the butter and continue to cook until the butter starts to brown.

Remove from the heat.

Arrange raviolis on a plate.

Top with sauce and serve.