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Winter Squash Ravioli with Sage Brown Butter


9 tablespoons butter

1 minced onion 

1 cup roasted squash puree 


Freshly ground white pepper 

Nutmeg, cinnamon, salt, pepper

1 pack of wonton wrappers

12 fresh sage leaves

1 T chopped fresh parsley leaves

3 T grated Parmigiano-Reggiano 
3 tablespoons heavy cream

Saute onion for 1 min. Add the squash puree and cook 2 to 3 min. Season with salt and pepper. Stir in cream and cook for 2 min. Remove from the heat and stir in 3T cheese, nutmeg, cinnamon, to taste. Season with salt and pepper. Cool. Place 2t of the filling in the center of each wrapper. Bring 1 corner of the square to the other and seal. Cook 2 to 3 min or until pasta floats. In a saute pan, melt 8T of butter. Add the sage and cook on low until the butter starts to brown. Remove from the heat. Spoon the sauce over the pasta. Sprinkle cheese over each plate and garnish with parsley.

This entry is related to the following products. Click on any of them for more information.
Onion, Winter Squash, Sage, Winter Squash: Delicata, Onion, Yellow,

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