Butternut Squash Ravioli With Sage Butter Sauce - cooking recipe

Ingredients

5 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 1/2 cups butternut squash
1/4 cup amaretto cookie crumbs
salt
2 egg yolks
1/2 cup parmesan cheese
1/2 cup fresh white breadcrumbs
50 wonton wrappers
1 egg white
1/2 cup butter
15 sage leaves, torn
2 tablespoons lemon juice
salt & freshly ground black pepper
1/2 cup parmesan cheese

Preparation

Filling: Melt butter in a pot with red pepper flakes. Add squash, cookies (put them through the food processor to make cookie crumbs) and salt and mix well. Puree mixture and let cool. Add egg yolks, 1/2 cup grated Parmesan and bread crumbs and stir to combine.
Ravioli: Lay wrappers on counter over parchment paper. Spoon 1 tbsp (15 mL) squash puree on to centre of wrapper. Brush edges with egg white and top with a second wrapper, sealing edges well, making sure to squeeze out any air bubbles. Repeat with remaining wrappers.
Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top. Remove ravioli with a slotted spoon and lay separately on a cookie sheet to prevent them from sticking together.
To make sauce, melt 1/2 cup butter in a skillet over medium heat. Add sage leaves and cook butter for 2 minutes or until butter is a light brown colour. Add lemon juice and season with salt and pepper to taste. Toss pasta and sauce together, plate and garnish with sage leaves. Sprinkle with cheese just before serving.