Butternut Squash Ravioli in Brown Butter and Sage

• 1 Tablespoon Olive Oil
• 2 bulbs Green Onion, Chopped (All Of White And Some Of Green)
• 1 whole Shallot, Finely Chopped
• 12 ounces, weight Butternut Squash Puree (homemade Or Canned)
• 1/4 cups Freshly-grated Pecorino Romano Cheese, Plus Extra For Garnish
• 1 whole Egg, Lightly Beaten
• 2 Tablespoons Panko Bread Crumbs
• 1 pinch Nutmeg
• Salt And Pepper, to taste
• 1 whole Egg White
• 1 teaspoon Water
• 1 package Wonton Wrappers (12 Ounce Package)
• 3 Tablespoons Butter
• 1 Tablespoon Thinly Sliced Fresh Sage

1. Heat oil on medium and saute shallot and onion until soft and slightly brown.
2. Combine puree, shallots and onions, pecorino, egg, panko crumbs, nutmeg, 1/4 teaspoon salt, 1/4 teaspoon pepper in a bowl to create the filling for the ravioli.
3. Mix together the egg white and 1 teaspoon water, then brush the edges of each wonton wrapper with the mixture.
4. Put 1/2 tablespoon puree mix in the center of each wrapper and fold into a triangle, sealing the edges.
5. Lay out the triangles on a baking sheet.
6. Let raviolis dry for 30 minutes, flipping them after 15 minutes.
7. Next, bring salted water to a boil and cook the raviolis in batches, leaving plenty of room, for 3-5 minutes each or until they float to the surface.
8. Drain on a paper towel.
9. To make the sauce, cook the butter in a pan over the stove top until lightly browned.
10. Then remove from heat and add the sage, 1/8 teaspoon salt, 1/8 teaspoon pepper.
11. Toss in the ravioli.
12. To serve, top with extra freshly grated pecorino romano.

olive oil, green onion, shallot, freshlygrated pecorino, egg, bread crumbs, nutmeg, salt, egg white, water, wonton wrappers, butter

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-ravioli-in-brown-butter-and-sage/ (may not work)