Butternut Squash Ravioli with Sage Brown Butter Recipe

In a pot of boiling water, cook the butternut squash until tender. Drain and mash.

Add the ricotta cheese and parmesan cheese to the mashed butternut squash and mix well.

Lay out the wonton wrappers on a flat surface and spoon a small amount of the butternut squash mixture onto each one.

Brush the edges with water and fold in half to create a triangle. Press the edges together to seal.

Bring a large pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until they float to the surface.

In a separate pan, melt the butter over medium heat until it turns brown and add in the sage leaves. Cook for an additional 1-2 minutes.

Serve the ravioli hot with the sage brown butter sauce on top.