Chef Deborah Snow
Blue Heron, www.blueherondining.com, Sunderland, MA
- 1 butternut squash, seeded and roasted until soft
- 2 tbsp olive oil
- 2 tbsp Parmigiano-Reggiano cheese, grated
- ¼ tsp grated nutmeg
- salt & pepper to taste
- 24 round wonton wrappers
- 1 egg
Spoon out the roasted squash and mix with olive oil, nutmeg and seasonings.
Using a fork, whip egg with 2 tbsp water until blended.
Place 1 tbsp squash in center of wonton wrapper, brush edges with egg mix and place another wrapper on top, crimping the edges together firmly.
Place raviolis in boiling water for about 3 minutes until they float.
Serve with brown butter sage cream sauce.