Carmelized butternut squash ravioli with pine nuts and sage burre blanc

Carmelized Butternut Squash Ravioli

With Pine Nuts and sage Burre Blanc Sauce

1 package Won Ton wrappers

1 Butternut Squash 

2 sticks Butter

3/4 C Pine nuts

1/2 Cup chopped Sage and a few whole leaves for garnish

Salt and white pepper

dash of fresh grated nutmeg

1 C Romano cheese

Boiling salted water for cooking Ravioli

Cut squash in half and remove seeds. Bake face down on cookie sheet with sides in about 1C water on 350 degree oven for about 1 hour. Check frequently so as not to burn. Turn squash over and roast under broiler for about 10 minutes, just to brown. Get that great carmel color going.

Melt  butter in small bowl. Scoop out squash, which should be soft and golden. Place in larger bowl, add 3 T chopped sage, 1/4 C pine nuts and 3 T melted butter and 1/4 C cheese. Salt and dash of nutmeg to taste.

Take one wrapper and brush with melted butter, add 1 t filling, place another wrapper brushed with butter on top and crimp to seal. Continue with all filling. Cook Ravioli in boiling salted water for about 10 minutes until tender.  Meanwhile, melt the rest of the butter, add sage and pine nuts.

Place drained ravioli on plates and serve with butter sauce. Sprinkle pine nuts, cheese, salt, white pepper and nutmeg on top.  Garnish with sage! Marvelous! Happy Cooking! Happy noshing! A great white wine for this one would be soft smooth chardonnay!