A Matter of Taste’s Butternut Squash Ravioli

1 2-pound butternut squash, halved lengthwise and seeded.
3 Tlb minced shallots
1/2 cup butter
1/2 cup parmesan cheese
pinch of cayenne pepper
pinch nutmeg
36 wonton wrappers 1 egg beaten with 2 Tlb water for egg wash
12 fresh sage leaves

Bake in 375 degree oven in a caserole filled with a little bit of water covered for 30 minutes or until tender. Scoop out flesh and mash it with a fork until smooth. Saute shallot in 1 Tlb butter for a few minutes and add squash and cook until dry. Add parmesan cheese, nutmeg, cayenne pepper.

Put 1 wonton wrapper on a lightly floured surface, keeping the remaining wrappers in the package as you work. Mound 1 Tlb filling in center. Lightly brush edges of wrapper with egg wash and top with second wrapper. Pressing around the filling forcing the air out. Transfer to cookie sheet and repeat with remaining wrapper and filling.

Brush tops of raviolis with egg wash and olive oil and bake 375 degree oven for 8 to 10 minutes or until golden brown and crispy. Meanwhile cook remaining butter in skillet with sage leaves and cook until butter begins to brown and sage leaves crips, about 3 minutes. Discard sage leaves and drizzle over ravoils and more parmesan cheese.

Wonderful fall appetizer!

From A Matter of Taste in Charlevoix.

Filed under Recipes • Appetizers