Spago’s Butternut Squash Ravioli Recipe

Preheat the oven to 375°F.

Place the diced butternut squash on a baking sheet. Roast for 25-30 minutes until tender.

In a mixing bowl, combine the butternut squash, ricotta cheese, parmesan cheese, salt, and black pepper.

Lay out half of the wonton wrappers and fill each one with a teaspoon of the butternut squash mixture.

Brush the edges of the wrappers with water and top with the remaining wrappers. Press down the edges to seal.

In a large pot, boil salted water. Cook the ravioli for 2-3 minutes until they float to the surface.

In a separate pan, melt the butter and cook until it starts to turn golden brown.

Add the chopped sage and cook for another minute.

Serve the ravioli with the brown butter sauce and extra parmesan cheese.