Ingredients

• 1 large butternut squash - halved lengthwise , peeled and seeded
• 2 teaspoons butter
• salt and ground black pepper to taste
• 0.5 teaspoons allspice
• 0.5 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 0.5 cups Parmesan cheese
• 50 wontons wrappers
• 1 teaspoon egg white , lightly beaten

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
3. 3 Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
4. 4 Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
5. 5 Fill a deep pot with lightly salted water and bring to a boil.
6. 6 To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
7. 7 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.
8. 8 To make the sauce, 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. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition per serving