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Squash Raviolis

  • 1 1/2 pound winter squash such as banana, perfection, kabocha, turban or acorn
  • 4 Tbs. butter
  • 1/4 teaspoon nutmeg
  • 1/2 cup freshly grated parmesan
  • 1 package wonton wrappers
  • 1 stick unsalted butter
  • 20 sage leaves
  • Salt & freshly ground pepper

Cut an squash in half and remove seeds and fiber. Place the squash skin side up on a roasting pan. Add a half inch of water and bake in a preheated 375 degree oven for 1-1 1/2 hours, or until a knife can be easily inserted into the squash. Cool. Using a paring knife, remove the skin. Cut squash into chunks and process in a food processor with the butter, nutmeg and the Parmesan cheese until smooth. Taste for salt. Set aside. To make the ravioli, place about 1 tablespoon of the filling in the center of the wonton wrapper, moisten the edges and lay each side over the filling, so that the edges create an envelope with filling inside, than repeat by placing the filled ravioli on another unfilled wrapper and repeat the sealing process. Repeat until all the filling is used up. There should be enough filling to make 25 raviolis. Bring salted water to a boil and cook raviolis for 7 to 10 minutes, or until wrappers are tender. Meanwhile, fry the sage leaves in the stick of butter over medium heat for 5 minutes, taking care not to brown the butter. Drain the raviolis and spread them on a plate or shallow bowl. Pour the sage butter over. Serves 4-6 Note: If you like eat toasted seeds, these seeds are really good-just clean fibers, put on a coated cookie sheet, and leave for a few minutes in a heated oven. Salt immediately after taking them out of oven Butter substitute can be used with no detraction from the ravioli or sauce. You can try and substitute soy cheese for the Parmesan, but actaully, it changes the taste a lot. If you are willing to eat any amount of cheese, I would recommend cutting the cheese amounts in half, as opposed to deleting the cheese altogether.

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