Butternut Squash Ravioli with Sage Butter

Step 1

Preheat the oven to 400F.

Step 2

Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.

Step 3

Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).

Step 4

Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.

Step 5

Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.

Step 6

Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.

Step 7

Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.

Step 8

Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.

Step 9

Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.

Step 10

Gently toss raviolis with the butter until warm, 1 to 2 minutes.

Step 11

Top with black pepper and serve with additional Pecorino Romano, if desired.