This IS HEAVEN. Just ask France.
12 oz of pureed butternut squash
1/2 cup walnuts
1 egg yolk
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp ground pepper
1/8 tsp nutmeg
24 wonton wrappers (found in the Asian aisle or the refrigerator section)
1 tbs butter
2 tbs of EVOO
1 tbs fresh sage (I only had dried and it worked lovely)
1 tbs lemon juice
Prepare butternut squash to a warm and pureed state*.
Place walnuts in medium skillet and cook over medium high heat, shaking the pan often for 3-5 minutes or until lightly toasted. Transfer to a cutting board to cool, then finely chop. Transfer the nuts to the bowl with the pureed butternut squash and stir in the egg yolk, 1/4 c of cheese, 1/4 tsp of salt, 1/8 tsp of pepper and the nutmeg, mix well (I did this in a food processor).
Arrange 12 wonton wrappers on a work surface and drop 2 slightly rounded tsp of filling into the the center of each. Wet the edge of the wrapper with a finger dipped in water. Fold 1 corner of the wrapper diagonally over the filling to form a triangle. gently press out any air and squeeze the edges to seal. Repeat with the remaining filling and wrappers. This part may seem frustrating and you may just want to use 2 wrappers per ravioli.
Melt the butter in a small skillet over medium high heat. Cook shaking the pan occasionally until the butter begins to brown and smell nutty. Add the olive oil and sage and cook for about a minute. Turn the heat low and add the lemon juice and remaining salt and pepper. Keep warm.
Bring a large pot of water to a gentle boil. Add the ravioli a few at a time and cook for 2 minutes. Drain and transfer to a large bowl and immediately pour in the butter mixture. Toss well to coat and sprinkle remaining cheese and serve.
DI-VINE and SO WORTH A TRY!
*If you are new to butternut squash, this is what I do. I buy one. I peel it like a potatoe. I scrap out the seeds. I chop it up. I boil it for about 20 min. Then I blend it till smooth. You can also skip the boiling and put in it a plastic bag, cut off the corner and cook on high for 5 minutes then blend. Butternut squash is my favorite. The end.
+Adapted from the Flat Belly Diet
