- Salt and pepper, to taste
- 3 Tablespoons Wild Mushroom and Sage Olive Oil
- 1/4 cup chopped fresh sage leaves
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 cup Parmesan cheese
- 50 wonton wrappers
- 1 teaspoon lightly beaten egg white
- Salt and pepper to taste
- 1 large butternut squash (about 3.5 lbs.), halved lengthwise, peeled and seeded.
- 2 Tablespoons Butter Olive Oil
- Heat the Wild Mushroom & Sage Olive Oil in a frying pan over medium heat. Stir in the sage. Cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6-8 ravioli on serving plates and drizzle with the sauce.
- Place a wonton wrapper on a clean, flat surface, and brush edges with the egg white. Place about 1 Tablespoon of the squash mixture in the middle of the wonton. Cover with a 2nd wonton, pressing the edges together and crimping with a fork if desired. Repeat the process with the rest of the wonton wrappers. When you have used all the butternut squash filling, drop the ravioli into the boiling water and cook for 3-5 minutes or until tender. Carefully remove from water, drain, and keep warm until sauce is ready.
- Using a large deep pot, bring lightly salted water to a boil.
- Bake squash in preheated oven until tender and easily pierced with a fork (about 45-60 minutes).
- Scoop the cooked squash into a bowl and mash until smooth. Blend in the 3 spices and Parmesan cheese until thoroughly mixed. Sprinkle salt and pepper to taste.
- Place the squash, cut side up, on a baking sheet, placing 1 Tablespoon Butter Olive Oil in the hollow of each half. Sprinkle with salt and pepper. Cover with foil and tuck edges under the pan.
- Preheat oven to 350 degrees
- Alternative Method of Cooking Squash
- Place halved and seeded squash in a microwave safe rectangular dish with a bit of water in the bottom. Cover with plastic wrap. Place in microwave for at least 20 minutes or until the flesh is soft. Scoop out the flesh and place in bowl.
- Continue with recipe above.