Butternut Squash Ravioli with Browned Butter Sage Sauce

Preheat oven to 400°F. Slice the butternut squash horizontally. Place on a baking sheet, drizzle with olive oil and sea salt. Roast in the oven for about 30-45 minutes, until fork tender throughout. Scoop the squash out of the skin into a large mixer bowl and combine with 1/2 stick of butter, seasoned salt and parmesan. Mix on low until combined. Set aside.

Heat a sauce pan over medium heat. Add 1 stick of butter and cook, stirring, until slightly brown. Turn the heat down a little and add the sage, nutmeg, chicken broth and cornstarch mixture. Simmer for a couple of minutes, whisking, until slightly thickened. Cover, remove from heat and set aside.

Using a pastry brush, carefully brush the edges of one wonton skin with water. Add about a teaspoon of the butternut squash mixture in the very center. Add another wonton skin on the top, sealing the edges.

Continue with remaining ingredients, but keep them covered loosely with a paper towel until you’re finished.

Heat a large pot of water over high heat until boiling. Add the “ravioli” about 5-6 at a time. Boil for about 3-5 minutes, stirring a few times to keep them separated. You will know when they’re done – they start to turn a bit translucent. Remove with a slotted spoon to a serving plate. Drizzle with the butter sage sauce and serve.