Roasted Butternut Squash Ravioli with Sage Browned Butter

This was a time I felt like being creative, and it turned out better than I expected! Serve with a spinach and vinaigrette salad and a classic California Chardonnay, and you have a special dinner for very little work!

Serves 2

1 butternut squash, peeled, seeded, and cut into 1 inch cubes
2 tbls. plus 1 tbls olive oil
1 tsp salt
1 tsp minced shallots
1/2 tsp pepper
1/2 tsp freshly ground nutmeg
4 oz goat cheese
1 pkg wonton wrappers ( usually found in your grocery store near the cheeses)
1 stick butter
1 handful fresh sage leaves

Heat the oven to 425 degrees. toss the squash in the olive oil and salt two tbls of olive oil. Spread on a cookie sheet and roast in the oven for 45 mins, tossing every 20 mins or so. Puree in a food processor and set aside.

Heat the remaining one tbls olive oil over medium heat and saute the shallots until browned. Add squash puree and cook 10 mins. remove from heat and add pepper, nutmeg, and cheese. Cool completely.

Add one heaping tsp of filling to each wonton wrapper, moisten edge with water and fold over into a triangle, sealing well. Place on cookie sheet in the refrigerator until ready to use.

Heat a pot of salted water until boiling, add ravioli and cook 3-4 minutes or until tender. Drain.

While you're waiting for the water to boil, melt the stick of butter over medium heat. Add sage leaves. Cook until butter is lightly browned and sage is crispy.

Pour butter and sage over ravioli and serve.