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Squash Raviolis

1 1/2 lbs winter squash such as banana, perfection, kabocha, turban or acorn
4 Tbs. butter
1/4 tsp. nutmeg
1/2 cup freshly grated parmesan
1 package wonton wrappers
1 stick unsalted butter
20 sage leaves
Salt & freshly ground pepper

Cut an squash in half and remove seeds and fiber. Place the squash
skin side up on a roasting pan. Add a half inch of water and bake
in a preheated 375 degree oven for 1-1 1/2 hours, or until a knife
can be easily inserted into the squash. Cool. Using a paring
knife, remove the skin. Cut squash into chunks and process in a
food processor with the butter, nutmeg and the Parmesan cheese
until smooth. Taste for salt. Set aside.

To make the ravioli, place about 1 tablespoon of the filling in
the center of the wonton wrapper, moisten the edges and lay each
side over the filling, so that the edges create an envelope with
filling inside, than repeat by placing the filled ravioli on another
unfilled wrapper and repeat the sealing process. Repeat until all
the filling is used up. There should be enough filling to make 25

Bring salted water to a boil and cook raviolis for 7 to 10 minutes,
or until wrappers are tender. Meanwhile, fry the sage leaves in
the stick of butter over medium heat for 5 minutes, taking care
not to brown the butter. Drain the raviolis and spread them on a
plate or shallow bowl. Pour the sage butter over. Serves 4-6

Note: If you like eat toasted seeds, these seeds are really good-just
clean fibers, put on a coated cookie sheet, and leave for a few
minutes in a heated oven. Salt immediately after taking them out
of oven Butter substitute can be used with no detraction from the
ravioli or sauce. You can try and substitute soy cheese for the
Parmesan, but actaully, it changes the taste a lot. If you are
willing to eat any amount of cheese, I would recommend cutting the
cheese amounts in half, as opposed to deleting the cheese altogether.


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