squash raviolis Name: Kate Warner Base: MCGACC 29 palms Recipe: This recipe is really good and healthy and doesn't cost all that much to make, it's great for dinner parties or a nice dinner at home. • 1 large butternut squash- halved lengthwise, peeled and seeded • 2 t. butter • salt and pepper to taste • ½ t. allspice • ½ t. ground nutmeg • 2 t. ground cinnamon • ½ C parmesan cheese • 50 wanton wrappers • 1 t. egg white, lightly beaten • ¼ C unsalted butter • ¼ C chopped fresh sage leaves Preparation Preheat oven to 350 degrees F. Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges. Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes. Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper. Fill a deep pot with lightly salted water and bring to a boil. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used. Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared. To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.