Butternut Squash Ravioli...the night I wanted Cheerios.

Ingredients:
*One large phallic shaped Butternut Squash
1 cup ricotta cheese (mascarpone works too)
WonTon Wrappers (I found these near the salad mix in the produce section)
Stick of butter
Sage (fresh), chopped (2 T ish)
Parmesan
chopped nuts if you like them
egg wash
boiling water

Roast el squash-o in a 375 oven for an hour or until soft; I spread butter over it too. Let it cool and then scrape out. Mash it, mash it good. Add ricotta and mix it up. Spoon onto wrapper, brush with egg, place wrapper on top.

chef's note: I think folding the wrapper over, is possibly the better way to go. It seems safer, and my won ton wrappers may have been a wee large.

Drop the little buggers into boiling water. They will float when they want out.

To make the Sage Brown Butter sauce, melt and cook the butter (a whole stick, minus what you spread on the squash for roasting). It will bubble and once it turns brown, drop in the fresh, chopped sage. IT will REALLY bubble and the sage will get crispy. ( Yes, this is the same sauce from the gnocchi. Yes, I am sick of it. TJ lurves it. I lurve him. ) I added nuts here too. They were a nice crunch.

Some crumbled gorgonzola would ROCK this out...but we had none.

They were great. They were rich. After all the time put into it, I wanted cereal instead.

In the future: these will be an appetizer of three raviolis. More than three and I think you get tired of them.


*This squash was HILARIOUS looking! And yes I walked around poking people with it when I purchased it at the Farmer's Market with Lisa, Jim, Barb, Brian, and TJ. I poked people in the rears. I also left it out on the counter for showings of our house, which is for sale. I wanted it to say, "We like fall and we have a sense of humor. Buy our house."