Easy Butternut Squash Ravioli with Sage Brown butter

This ravioli is another versatile recipe. You can change the main vegetable and have a completely different dish. Instead of butternut squash you can substitute spinach, mushrooms, yams, cabbage, artichokes, etc. Also, you don't have to make the fresh pasta, I use won ton wrappers in this recipe. The won ton wrappers keep really well in the fridge and allow you to have an Italian or Asian meal. I also found this link of fun things to do with leftover won ton wrappers.

INGREDIENTS:

1 pack won ton wrappers (48)
1 butternut squash ( about 2 lbs, or you can get pre cut at places like Trader Joes)
1 T olive oil
1 clove garlic, chopped
1 T green onions, chopped ( white part only, reserve greens for the sage butter)
1 egg
1/4 c ricotta
2 T grated parmesan
1/4 t allspice
1/4 t cinnamon
Pinch salt and pepper

For Sage brown Butter:
1/2 c salted butter ( I use a light margerine and it browns fine, but purists prefer real butter)
8 fresh sage leaves, chopped
1 T green onions, chopped greens only)
1/4 c pine nuts

1/4 c shaved parmesan for garnish

DIRECTIONS:
Heat oven to 400
Cut squash in half and scoop out seeds
Drizzle 1 t olive oil, salt and pepper on each half of the squash
Put the squash on a cookie sheet and bake for 25-30 minutes
Saute onions and garlic in remaining t of olive oil for about 5 minutes on medium, set aside to cool
When squash is fork tender, remove from oven and scoop into a bowl
Mash with a potoato masher and put in refrigerator for about 10 minutes to cool
While squash cools, heat 4 quarts of water to a boil in a large pot
Heat butter over medium in a small sauce pan
When the butter is melted add sage, onions and pine nuts and cook until golden brown
Once squash is cool add garlic mix and remaining ingredients and stir to combine
Spoon 1 T mix into wonton wrapper and and fold diagonaly, brush with water to seal
Drop by batches of 12 into water and cook for 3-5 minutes or until ravioli float to the top
Serve in shallow bowl with a drizzle of brown butter and shaved parmesan

I think 8 pieces are a good serving size. If you have any left over you can freeze the uncooked ravioli for up to a month or you can freeze leftover mix for about 3 months.