Butternut Squash Ravioli

Butternut Squash Ravioli

Prep Time 60 min
Total Time 1 hr 30 min
Servings 6

Ingredients

Ravioli

• 1medium butternut squash (about 1 1/2 lb), halved, seeds removed
• 1tablespoon olive oil
• 1/2cup low-fat ricotta cheese
• 1/4cup shredded Parmesan cheese
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1/4teaspoon ground nutmeg
• 36wonton skins (about 3 1/2-inch square)
• 1egg
• 2tablespoons water

Browned Butter-Sage Sauce

• 1/2cup butter
• 12to 15 fresh sage leaves
• 1clove garlic, finely chopped
• 1/4teaspoon salt
• 1/4teaspoon pepper

Toppings

• 6tablespoons shredded Parmesan cheese
• 6fresh sage leaves

Directions

1. Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
2. When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
3. Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
4. In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
5. In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
6. Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

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Article source: http://www.bettycrocker.com/recipes/butternut-squash-ravioli/778a1b28-50f2-40a6-8af8-40373df7504c