Categories: pasta

Ingredients

• 3 1/2 cups cubed peeled butternut squash
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup half-and-half cream
• 40 wonton wrappers
• 1 egg, lightly beaten
• 1/2 cup butter, melted
• 6 Tbsp. marinara sauce
• 1/3 cup finely chopped walnuts
• 2 tsp. minced fresh sage

Directions

1. Place squash on a greased 15x 10 xi-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425 degrees for 15-20 minutes or until tender, stirring once. Cool slightly.
2. Place cream and squash in a food processor; cover and process until pureed. Spoon 1 Tbsp. mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30 to 60 seconds or until they float. Remove with a slotted spoon, keep warm.
4. Meanwhile, place butter and marinara in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.

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