Butternut Squash Ravioli
Ingredients:
- 1 butternut squash
- 1 package of wonton wrappers
- 1/2 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 1/4 cup of butter
- Fresh sage leaves
Instructions:
1. Preheat the oven to 400°F. Cut the butternut squash in half and remove the seeds. Place the halves on a baking sheet, cut side down, and bake for about 45 minutes or until tender.
2. Scoop out the cooked butternut squash and mash it in a bowl. Mix in the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
3. Place a spoonful of the squash mixture onto a wonton wrapper and seal the edges with a little water. Repeat with the remaining wrappers.
4. Bring a large pot of salted water to a boil and cook the ravioli for about 3-4 minutes or until they float to the surface.
5. In a separate pan, melt the butter and add in the sage leaves. Cook until the butter is golden brown.
6. Serve the ravioli drizzled with the sage butter sauce and enjoy!