TINA HO WING'S SQUASH RAVIOLI W/ BROWN BUTTER SAGE SAUCE

TINA HO WING'S SQUASH RAVIOLI W/ BROWN BUTTER SAGE SAUCE

You can use butternut squash instead of kabocha in this recipe.

1 cup pumpkin puree
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons heavy cream
1 cup shredded parmesan cheese, plus more for garnish
1 pinch freshly ground nutmeg
1 package won ton wrappers (approximately 50)
1 egg whisked with 1 tablespoon water
8 tablespoons butter
10-15 fresh sage leaves

Saute shallots in 1 tablespoon butter. Blend shallots, pumpkin, cream, parmesan and nutmeg. Cool completely.

Put won ton wrapper on a lightly floured surface and place 2 teaspoons pumpkin filling on top. Brush edges of wrapper with egg wash and put a second wrapper over first, pressing down around filling to force out air and seal edges. If desired, trim edges with knife or round cookie cutter.

Transfer ravioli to dry kitchen towel and proceed until all wrappers and/or filling are used.
Bring a large pot of water to boil, adding about 1 tablespoon of oil to water to prevent ravioli from sticking together.

Cook ravioli in three batches, about 5 minutes each, or until ravioli rise to surface. Carefully remove ravioli from water with slotted spoon, drain and reserve.

Meanwhile, in a small saucepan or skillet, melt 8 tablespoons of butter over medium heat. Add the sage and continue to cook, swirling pan from time to time, until the butter starts to brown. Remove from heat.

To serve, place a few ravioli on a warmed plate. Spoon browned butter over, scattering sage leaves around. Top with parmesan and serve immediately.

Makes about 25 ravioli.