Butternut Squash Ravioli

This recipe was super yummy and pretty healthy too! I love squash and so do the kids so it was perfect for us! I served it with chicken breasts and marinara.

Ingredients

• 1 large butternut squash - halved lengthwise, peeled and seeded
• 2 teaspoons butter
• salt and ground black pepper to taste
• 1/2 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/2 cup Parmesan cheese
• 50 wonton wrappers
• 1 teaspoon egg white, lightly beaten
• 1/4 cup unsalted butter
• 1/4 cup chopped fresh sage leaves
• salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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. Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
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. Fill a deep pot with lightly salted water and bring to a boil.
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. 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.