Butternut Squash and Goat cheese Ravioli in Brown Butter Sage Sauce

Be sure to add sage leaves onto of the ravioli servings and then top to Romano cheese.

Recipe:

Butternut Squash and Goat Cheese Ravioli in Brown Butter Sage Sauce

1 butternut squash ? around 2 lbs

sprinkle of cinnamon

salt and pepper to taste

½ of a large sweet onion, chopped (1 cup)

1 clove garlic, chopped

¼ cup grated pecorino Romano cheese

4 oz log of goat cheese

wonton wrappers (I used square wrappers)

2 ½ tablespoons Olive oil (divided)

3 ½ tablespoons of unsalted butter

8 large fresh sage leaves

Preheat oven to 400 degrees.

Cover baking sheet with foil and spray with cooking spray. Cut squash in half, scoop out and discard seeds. Take ½ tablespoon of olive oil and oil the inside of each half squash, salt, pepper and sprinkle with cinnamon. Flesh side down on cooking tray, cover with foil and bake for 45 minutes or until flesh is very tender. Cool until you can handle the squash. Scoop out the flesh in a bowl and mash with a fork.

While squash is roasting, cook onion in skillet with tablespoon of olive oil until light brown, at the very last minutes add garlic and cook for another minute. Take off heat and stir in the goat cheese until mixed thoroughly. Add goat cheese mixture to the squash along with the romano cheese. Using my stick blender I processed the mixture until smooth.

In a large pasta pan get your salted water boiling to a gentle boil for the ravioli

Put 1 won ton wrapper on a dry surface, keep remaining wrappers in plastic so that they don?t dry out.

Spoon 1 tablespoon of filling in the center. Wet the edges with water, put a second wrapper over first, pressing down around two edges and then around the filling to force out the air, then seal the outer edges well. Transfer ravioli to wax or parchment paper. Make more ravioli with remaining wrappers and filling in the same manner.

In a skillet, heat remaining 1 tablespoon of olive oil and 3 ½ tablespoons of butter and add torn sage leaves. Cook until butter starts to brown.

Cook ravioli in batches of 3 (mine were 4? squares) in gentle boiling water until they rise to the surface, around 6 minutes. Loosen from the bottom with a rubber spatula is they seem to be sticking. Transfer ravioli with a slotted spoon, letting excess water drip off. Put into brown butter sauce, turning over once. Then plate the three raviolis and keep warm as you finish the other servings. Be sure to add sage leaves onto of the ravioli servings and then top to Romano cheese.

I had some filling left over, approximately 1 1/2 cups so I added 2 cups of chicken broth and made soup. Then I poured into freezer container and froze for another time!