Winter Squash Ravioli

• 1 1/2 lb. winter squash, peeled, seeded, cut into 1-inch chunks
• 3 Tbs. extra virgin olive oil
• 1 Tbs. maple syrup
• 1/2 tsp. salt, or to taste
• 1 medium onion, chopped
• 1/2 cup chopped pecans
• 2 Tbs. minced fresh sage, plus more for garnish
• black pepper to taste
• 48 square won ton wrappers

1. Preheat oven to 400F.
2. Line baking sheet with parchment.
3. Put squash in bowl; toss with 2 Tbs.
4. oil, maple syrup and salt.
5. Spread on baking sheet.
6. Roast, stirring twice, about 25 minutes.
7. Transfer squash to bowl, and mash.
8. Heat remaining 1 Tbs.
9. oil in skillet over medium heat.
10. Add onion; saute 10 minutes.
11. Add pecans and sage; cook, stirring 2 minutes.
12. Add onion mixture to squash; mix well.
13. Season with salt and pepper.
14. Bring pot of water to a simmer.
15. Working with 1 won ton wrapper at a time, spoon 1 1/2 tsp.
16. squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle.
17. Moisten edges with water; press to seal.
18. Place on baking sheet; cover with damp towel.
19. Repeat to fill all.
20. Add half of ravioli to water.
21. Cook 5 minutes; do not boil.
22. Remove with slotted spoon to serving dishes; keep warm.
23. Repeat with remaining ravioli.
24. Top with Wild Mushroom Ragu.
25. Garnish with sage.

winter, extra virgin olive oil, maple syrup, salt, onion, pecans, fresh sage, black pepper, wrappers

Taken from www.vegetariantimes.com/recipe/winter-squash-ravioli/ (may not work)