Butternut Squash Ravioli with Sage-Brown Butter Sauce So Tasty

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Butternut Squash Ravioli with Sage-Brown Butter Sauce

"This is an easy recipe so one can amaze your guests with its elegance and complicated flavors. The key's the use of won-ton wrappers in place of pasta. This raviolis also can be prepared beforehand and frozen, which makes it even greater versatile! Try experimenting with acorn, pumpkin or every other iciness squash."

Ingredients :

• 1 huge butternut squash - halved lengthwise, peeled and seeded
• 2 teaspoons butter
• salt and floor black pepper to taste
• half of teaspoon allspice
• half teaspoon ground nutmeg
• 2 teaspoons floor cinnamon
• 1/2 cup Parmesan cheese
• 50 wonton wrappers
• 1 teaspoon egg white, gently beaten
• Sauce
• 1/4 cup unsalted butter
• 1/4 cup chopped clean sage leaves
• salt and freshly floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• Preheat oven to 350 stages F (one hundred seventy five levels C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each 1/2. Sprinkle with salt and pepper to flavor. Cover the squash with a sheet of aluminum foil tucking in the rims.
• Bake squash in preheated oven till soft and without difficulty pierced with a fork, forty five to sixty five minutes.
• Scoop the cooked squash right into a bowl, and mash till smooth. Mix inside the allspice, nutmeg, cinnamon, and Parmesan cheese till properly mixed. Season to flavor with salt and pepper.
• Fill a deep pot with lightly salted water and produce to a boil.
• To make the ravioli, vicinity a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place approximately 1 tablespoon of the squash mixture within the middle of the wonton. Cover with a second wonton wrapper. Repeat with ultimate wonton wrappers and squash mixture until all were used.
• Drop the ravioli into the boiling water, and cook for three to 5 mins, or till gentle. Remove, drain, and maintain warm till sauce is ready.
• To make the sauce, soften the butter in a skillet over medium warmness. Stir in the sage. Continue to cook and stir till the sage is crispy however no longer browned. Add salt and pepper to taste. Place 6 to eight raviolis on serving plates, and drizzle with sauce.

Notes :

• Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it evenly, and make clean-up less complicated.

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