One of my favorite things is butternut squash ravioli. Could eat my weight in it. Now that spring is coming it is time to clear the kitchen of the remaining butternut squash and thankfully tonight I found wonton wrappers in the fridge. Combine the two and you have yourself a no fuss ravioli.

Seriously what can’t you put in a wonton wrapper?

roasted butternut squash & garlic ravioli serves 4

• 1 butternut squash, about 2 pounds
• 1 head of garlic
• 1 tsp of olive oil
• 1 package of wonton wrappers, 12 oz
• 1 egg beaten

sage brown butter

• 1/2 cup unsalted butter (1 stick)
• 2 Tbs fresh sage, chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

serve with

• 1/4 cup grated parmesan
• 1/2 cup toasted walnuts

Preheat oven to 400°. Slice butternut squash in half and scoop out the seeds. Place face down on a roasting dish. Set aside.

Chop the top off of the garlic head. Place head on a sheet of tin foil and drizzle with olive oil. Wrap with foil.

Place wrapped garlic head and butternut squash in the oven. Roast for 35 to 40 minutes or until the squash is pierceable with a fork and the garlic head is soft.

Scoop out the meat of the squash and place in a bowl. Add garlic to the squash by squeezing the entire head of the garlic from the base. The cloves should just pop out. Mash with a fork or potato masher. If you have time skip the mashing and go straight to the food processor or blender and puree this mixture until smooth.

Once purred or mashed, place a small spoonful on a wonton wrapper.

With a brush, brush beaten egg onto two sides of the wrapper. Fold wrapper over to create a triangle. With fingers press the edge firmly to seal.

You can put the ravioli directly into a pot of boiling water or you can get all cute and make “pockets.” Lightly brush egg wash down the middle of the ravioli, starting at the top point. Fold both left and right edges into the center. Then fold over the top. Makes a little bite size “ravioli” or whatever you choose to call it.

In a large pot of boiling water, add ravioli and boil for 4 minutes or until the ravioli start to float to the surface.

Strain.

For the sauce: In a sauce pan heat butter over medium heat. Add salt and pepper and saute until lightly browned. About 3-5 minutes. Remove from heat when color turns and smells “nutty.” Add sage.

To plate, place ravioli on a plate and top with a large spoonful of the sage brown butter. Top with a spoonful of toasted walnuts and parmesan cheese.

We had this tonight with arugula salad with lemon vinaigrette. Too bad I didn’t make seconds.