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Butternut Squash Ravioli with Sage Brown Butter

Just after my Valentines Day blog post, I was contacted with a request for the Butternut Squash recipe.

As often occurs in my kitchen, it was a kind of ‘cook-as-you-go’ meal, but I do remember the method, and I think I’ve managed to remember the ingredient quantities. If this doesn’t work, don’t blame me…but the ingredients themselves are so good that I’m sure you’ll figure out some way to make it work!



Serves 6, generously

Ravioli:

2 lbs butternut squash cooked and purred
1 small chicken, meat removed and shredded
1/2 block of cream cheese (4 oz.)
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1 pkg. wonton wrappers
S&P to taste
Shredded Parmesan cheese to garnish
Chopped walnuts, optional

Sauce:
1/2 c. butter
1 lemon
S&P

Method:

Puree squash, cream cheese, spices and S&P until just smooth. Add shredded chicken. Moisten wonton wrapper on two edges. Place a tsp. of filling to one side and fold over.
Bring a large pot of salted water to a boil and cook the ravioli about 3 minutes until they float to the top.

Melt butter in a medium skillet and add sage leaves. Cook until the butter starts to brown. Remove butter from heat, and add the juice of 1 lemon. Season with S&P.

Place the raviolis on a platter and pour the butter sauce on top. Sprinkle with the chopped walnuts and shredded Parmesan cheese


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