Butternut squash ravioli with brown butter sauce

Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head off to Australia and Asia on Wednesday for nearly 5 weeks:

Here’s my invention:

2 cups cubed butternut squash, cooked until very soft and mashable
2 stalks green garlic, finely minced
3 tablespoons Philadelphia light spreadable cream cheese
dash of nutmeg
2 tablespoons parmesan cheese, grated
wonton wrappers (as many as your filling mix will fill)
egg wash from one egg (to seal raviolis)

Mash the first five ingredients together until it looks like creamy mashed potatoes. Set aside and let cool.


Egg wash the edges of the wonton wrappers and place a small amount of the cooled filling in the middle:

Fold over edges to make little triangle-shaped pillows:

Place raviolis on greaseproof paper and cover with more greaseproof paper and plastic wrap. Cool in fridge until needed.

To cook them, place in simmering (not boiling) water for approximately 4 minutes.

Drain and serve with:

Brown butter sage sauce:

8 tablespoons butter
12 fresh sage leaves, roughly chopped

Heat the butter until it is melted.

(I just had to add this butter picture in for Chef Kylie!)

Add the sage and heat until butter starts to turn brown. Remove from heat.

Serve drizzled over the raviolis:

Bon appétit!

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