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Butternut Squash Ravioli With Sage Butter

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Ingredients

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	1 (1 1/2 lb) butternut squash, halved and seeded
	2 tablespoons extra virgin olive oil
	salt & freshly ground black pepper
	3 tablespoons butter
	1 large leek, white part only, halved lenghtwise and cut into 1/4-inch pieces
	1/2 cup grated parmesan cheese
	1 tablespoon minced fresh flat-leaf parsley
	wonton wrapper (square)
	12 sage leaves

Nutritional information

187.1

Calories

115 g

Calories From Fat

12.8 g

Total Fat

5.7 g

Saturated Fat

22.6 mg

Cholesterol

186.1 mg

Sodium

15.8 g

Carbs

2.6 g

Dietary Fiber

3.2 g

Sugars

4.6 g

Protein

157 g

Serving Size

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Butternut Squash Ravioli With Sage Butter

Name: Butternut Squash Ravioli With Sage Butter
Prep time: 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 2; : 3; : 1; : 1/2; : 1; : 12

Features:

Cuisine:

American

I made this for an appetizer party that we had the other night. After a little coaxing from me the first person tried one and raved and told everyone who came to try them. None left! It was a little labor intensive as I had to make them as people arrived, but well worth the effort. DELISH

110 min
Serves 6
Easy

Ingredients

Directions

Butternut Squash Ravioli With Sage Butter,This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.,I made this for an appetizer party that we had the other night. After a little coaxing from me the first person tried one and raved and told everyone who came to try them. None left! It was a little labor intensive as I had to make them as people arrived, but well worth the effort. DELISH,This turned out just fabulous for a company dinner! To make it main dish worthy, I added small pieces of havarti cheese and a single spinach leaf as I wrapped each ravioli. To the filling I added 2 cloves minced garlic. I recommend making the filling ahead of time to allow the flavors to marry. I plated them on point with a generous ladle of creamy nutmeg sauce from this recipe: and drizzled chopped pecans over the top… to rave reviews!

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Steps

1 Done	Preheat the Oven to 400f Brush the Olive Oil Over the Cut Sides of the Squash. Sprinkle With Salt and Pepper and Place, Cut-Side Down, in a Glass Baking Dish. Bake For About 45 Minutes, or Until Soft. Let Cool. Scoop the Squash Out of the Skin and Puree in a Blender or Food Processor Until Smooth.
2 Done	in a Large Skillet, Melt 1 Tablespoon of the Butter Over Medium-High Heat and Saute the Leek Until Browned, About 7 Minutes. Add the Squash, Cheese, and Parsley and Stir Until Just Heated Through.season With Salt and Pepper to Taste.
3 Done	Place 1 Tablespoon Filling on a Wonton Wrapper. Brush the Edges of the Wrapper With Water, Fold, and Seal Shut Around the Filling. Repeat Until All the Filling Is Used.
4 Done	in a Large Pot of Salted Slowly Boiling Water, Cook the Ravioli Until They Float to the Top, About 4 Minutes. Using a Slotted Spoon, Transfer to Serving Bowls.
5 Done	While the Ravioli Are Cooking, Melt the Remaining 2 Tablespoons Butter in a Small Saucepan Over Medium Heat. Brown the Sage Leaves in the Butter For 3 to 4 Minutes. Pour Over the Ravioli and Serve at Once.