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.

---

Steps

---

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.

---

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.

---

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.

---

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.

---

While the ravioli are cooking , melt the remaining 2 tablespoons butter in a small saucepan over medium heat',.

---

Ingredients

---

butternut squash, extra virgin olive oil, salt & freshly ground black pepper, butter, leek, parmesan cheese, fresh flat-leaf parsley, wonton wrapper, sage leaves