Wonton Walnut Ravioli

• 3-1/2 cups cubed peeled butternut squash
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup half-and-half cream
• 40 wonton wrappers
• 1 large egg, lightly beaten
• 1/2 cup butter, melted
• 6 tablespoons marinara sauce
• 1/3 cup finely chopped walnuts
• 2 teaspoons minced fresh sage

1. Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425u0b0 for 15-20 minutes or until tender, stirring once. Cool slightly.
2. Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4. Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.

butternut squash, olive oil, salt, pepper, cream, wonton wrappers, egg, butter, marinara sauce, walnuts, fresh sage

Taken from www.tasteofhome.com/recipes/wonton-walnut-ravioli/ (may not work)