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1
Preheat oven to 400 degrees F. Slice the butternut squash horizontally.
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2
Place on a baking sheet, drizzle with olive oil and sea salt.
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3
Roast in the oven for about 30-45 minutes, until fork tender throughout.
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4
Scoop the squash out of the skin into a large mixer bowl and combine with 1/2 stick of butter, seasoned salt and parmesan.
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5
Mix on low until combined.
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6
Set aside.
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7
Heat a sauce pan over medium heat.
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8
Add 1 stick of butter and cook, stirring, until slightly brown.
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9
Turn the heat down a little and add the sage, nutmeg, chicken broth and cornstarch mixture.
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10
Simmer for a couple of minutes, whisking, until slightly thickened.
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11
Cover, remove from heat and set aside.
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12
Using a pastry brush, carefully brush the edges of one wonton skin with water.
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13
Add about a teaspoon of the butternut squash mixture in the very center.
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14
Add another wonton skin on the top, sealing the edges.
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15
Continue with remaining ingredients, but keep them covered loosely with a paper towel until youre finished.
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16
Heat a large pot of water over high heat until boiling.
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17
Add the ravioli about 5-6 at a time.
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18
Boil for about 3-5 minutes, stirring a few times to keep them separated.
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19
You will know when theyre done they start to turn a bit translucent.
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20
Remove with a slotted spoon to a serving plate.
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21
Drizzle with the butter sage sauce and serve.
