Butternut Squash Ravioli With Sage Butter - cooking recipe

Ingredients

1 (1 1/2 lb) butternut squash, halved and seeded
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 tablespoons butter
1 large leek, white part only, halved lenghtwise and cut into 1/4-inch pieces
1/2 cup grated parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
wonton wrapper (square)
12 sage leaves

Preparation

Preheat the oven to 400\u00b0F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.