Ingredients

• • 1/2 Large Butternut Squash
• • 1/2 C. Water
• • 2 T. Olive Oil
• • 1 Garlic Clove, minced
• • 11/2 t. Fresh Rosemary, finely chopped
• • ⅛ t. White Pepper
• • 1 t. Kosher Salt
• • 1/4 C. Heavy cream
• • 1/2 C. Parmesan, shredded
• • 1 Package round Wonton Wrappers(about 60 wrappers total)
• • 4 oz. Salted Butter
• • 11/2 t. Fresh Rosemary, roughly chopped

Directions

1. Cut the hard outer shell off of the squash. Remove any seeds. Cut the squash into ½" cubes.

2. Place the cubed squash in a medium saute pan with the ½ C. of water. Bring the water to a simmer, cover the pan with a lid and allow to steam until the squash is tender and the water has evaporated, about 7-8 minutes. Check every few minutes and add more water if it evaporates before the squash has fully cooked.

3. Add the olive oil, garlic, rosemary, salt, and pepper to the squash and saute on medium/high heat for 1 minute.

4. Transfer the squash to a food processor or powerful blender.

5. Add the cream and parmesan cheese to the squash and puree until the mixture is very smooth. Check the seasonings and add more salt and pepper if necessary.

6. While the filling cools, fill a stockpot ½ way with water and bring to a simmer.

7. TO ASSEMBLE THE RAVIOLI:

8. Fill a small bowl with water and place on your work surface. Lay out 4 wonton wrappers at a time (keep the rest covered) and place about 1½-2 T. of filling in the center of each wonton wrapper(I like to use a 2 T. scoop to do this).

9. Dip your finger in the bowl of water and run it around the edge of a wonton wrapper(re-dipping your finger in the water as necessary to wet the entire perimeter of the wrapper.

10. . Carefully place another wonton wrapper over the top of the filled wrapper and carefully seal the edges, not letting air bubbles form and keeping the filling in the center.

11. . Press the tines of a fork all the way around the ravioli, indenting the wrapper and sealing the filling in well.

12. . Place each finished ravioli on a towel and keep covered until ready to cook.

13. . Repeat this with the remaining filling and wonton wrappers.

14. . Drop the ravioli 4-5 at a time into the simmering water and cook for about 1 minute, or until the ravioli float to the top of the water. Remove with a spider and drain. Plate the cooked ravioli immediately and drizzle with the browned butter.

15. . TO PREPARE THE BROWNED BUTTER.

16. . Place the butter and chopped rosemary in a saute pan and heat the pan to medium/high. The butter will melt and foam. Continue cooking, giving the pan an occasional swirl, until the butter turns a golden brown color and gives off a nutty aroma. Watch closely so that the butter doesn’t burn.

17. . Remove from the heat immediately.

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