Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

I have a confession to make, I ate the filling for this ravioli right out of the pan.  I could not help myself.  It smelled so yummy!  This was supper was surprisingly easy and very tasty.  The trick is to use the won ton wrappers instead of making your own pasta dough.  They are already in convenient triangles for you.  My kids really liked the brown butter sauce and were disappointed when I told them they were not allowed to eat it right out of the bowl but had to have it on their pasta.  

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

here

Ingredients
9 tablespoons butter
1/2 an onion minced
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
Won ton Wrappers

Directions
1.  In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the onion and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
2.  Separate the won ton wrappers.  Place 2 teaspoons of the filling in the center of each won ton square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook untilal dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
3.  Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
4.  In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
5.  Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate.