This were a little time consuming to make, but really delicious! My kids liked them too. :)
1 can (16 oz) butternut squash or pumpkin puree
1/2 tbs balsamic vinegar
pinch of ground nutmeg
1 tbsp grated parmesan, plus more for garnish
salt and black pepper to taste
48 wonton wrappers
2 egg whites, lightly beaten
4 tbsp butter
16 fresh sage leaves
1. Bring a large pot of water to boil over high heat. Mix the squash, vinegar, nutmeg, and parmesan; season with salt and pepper.
2. Working on a clean floured surface, lay down a single wonton wrapper and place a small spoonful of the squash mixture in the center, being careful not to overstuff. Paint the edges of the wrapper with egg whites, then top with another wonton wrapper. Press firmly around the edges with your fingers to secure the filling inside the ravioli. Repeat with the remaining wrappers to make 24 ravioli.
3. Salt the boiling water and turn down the heat to medium so that it's gently boiling. Carefully drop in the ravioli and cook for 3 minutes, then drain (it works best to do this in batches so they don't stick together).
4. In the meantime, heat a large skillet or saute pan over medium heat and add the butter and sage. Cook until the butter is lightly brown and begins to give off a nutty aroma (you don't want the butter to burn). Add the cooked ravioli to the pan, tossing gently to make sure they don't break. Divide among 4 plates and garnish with parmesan.
Recipe comes from Cook This, Not That