Easy Butternut Squash Ravioli Recipe

Preheat the oven to 400°F (200°C).

Place the butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and nutmeg. Toss to coat.

Roast the squash in the preheated oven for 25-30 minutes, or until tender.

Remove the butternut squash from the oven and let it cool slightly.

Transfer the roasted squash to a food processor or blender. Add Parmesan cheese and ricotta cheese. Blend until smooth.

Lay out half of the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the squash filling onto each wrapper.

Brush the edges of the wrappers with water and place another wonton wrapper on top. Press the edges to seal.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

In a separate skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy.

Serve the butternut squash ravioli with the crispy sage leaves on top.