Butternut Squash and Marscapone Ravioli

By marg_r

Ingredients

• 1 2-lb Butternut Squash
• 3 tbsp Olive Oil
• 2 Shallots
• 1 1/2 tbsp fresh Sage leaves, minced
• 6-8 whole Sage leaves
• 4 oz Marscapone
• 4 tbsp Butter
• Parmesan Cheese
• Won Ton Wrappers

Preparation

Step 1

Preheat oven to 400 F. Cut squash in half, remove seeds and drizzle with 1 tbsp of olive oil. Place flesh side down on baking sheet and bake until very soft, about 40 mins.

In a frying pan over med-high add 1 tbsp of butter with 1 tbsp of olive oil. Add the whole sage leaves and fry until crisp then drain on paper towel, set aside.

In another frying pan heat 1 tbsp of olive oil and cook shallot with 1 tbsp minced sage until tender. Scoop flesh from cooked squash into pan with shallots. Mash everything together and let cool slightly. Add marscapone and salt and pepper to taste.

Drop a teaspoon of squash mixture onto a wonton wrapper. Brush a little bit of water on the edges of the wonton wrappers. Fold the wonton wrappers into triangles, seal well.

Bring a large pot of water to a boil.

In the first frying pan, add the remaining butter and 1 tbsp of olive oil over med-low heat. Add the 1/2 tbsp of minced sage. Add the ravioli to the boiling water and cook for 3-5 mins. Add them to sage butter and toss to coat.

Crush the whole fried sage leaves and sprinkle over ravioli. Serve with grated parmesan cheese.