- 1 teaspoon olive oil
- 1 small onion, finely chopped (4-6oz)
- 12 ounces frozen winter squash
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons plain dried breadcrumbs
- 1 large egg, lightly beaten
- 1 pinch nutmeg
- Fresh ground black pepper
- 1 large egg white
- 1 teaspoon water
- 12 ounces wonton wrappers (50 wrappers)
- 3 tablespoons butter
- 1 tablespoon thinly sliced fresh sage leaf
- In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
- In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
- Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
- Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
- Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
- Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
- With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.