Butternut Squash Ravioli with Sage-Brown Butter Cream Sauce

I made the filling a couple of days ago and I'm glad I did because it gave some time for all the flavors to blend together giving it a richness it didn't have before.

Ingredients for the ravioli filling:

• 1 large butternut squash-halved lengthwise and seeded
• 2 leeks
• 2 teaspoons butter
• salt and pepper to taste
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup Parmesan 
• 2 teaspoons honey

For the ravioli:

• 50 wonton wrappers
• 1 egg white, lightly beaten

For the sauce:

•  1/4 cup unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 1/2 cup cream
• several tablespoons water
• salt and pepper to taste

Directions

1.  Preheat oven to 350 degrees

2.  Place the squash face up on a large piece of aluminum.  Cover the squash with another sheet of aluminum foil and seal.  

3.  Bake squash in preheated oven until tender and easily pierced with a fork, 50 to 60 minutes.

 

  
4.  While the squash is baking saute the leeks in two teaspoons of butter.  Add salt and pepper to taste.







5.  Scoop the cooked squash into a food processor, add the leeks, allspice, nutmeg, cinnamon, Parmesan, and honey until well blended.  Season with salt and pepper to taste.
 

6.  Fill a large pot with lightly salted water and bring to a boil.

7.  To make the ravioli, place a wonton wrapper on a clean, flat surface.  Brush the edges with the egg white.  Place about 1 tablespoon of the squash mixture in the middle of the wonton.

8.  Cover with a second wonton wrapper and repeat with the remaining wonton wrappers and squash mixture until all have used.







9.  Drop the ravioli into the boiling water and cook for 3 to 5 minutes, or until tender.  Remove, drain, and keep warm until sauce is prepared.

To make the sauce:
1.  Melt the butter in a skillet over medium heat.  Stir in the sage.  Continue to cook and stir until the sage is crispy but not browned.  
2.  Turn the heat to medium low.  Add 1/2 cup of cream and several tablespoons of water.  Mix well and let simmer several minutes.
3.  Add salt and pepper to taste.
4.  Place 4 to 6 ravioli on serving plates and drizzle with sauce.

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