Butternut Squash Ravioli with Sage and Scallions

Mmmmmm, I just can't get enough of butternut squash.  Here's a recipe I created after having some awesome raviolis at OM Restaurant and Lounge in Cambridge, MA about a year ago and creating my butternut squash quesadillas. 

Butternut Squash Ravioli

Ingredients:
1 package of circular wanton wrappers
1 egg
1 peeled butternut squash cut the long way in half
1 medium onion, chopped
4 scallions chopped (divided into 2)
1 minced clove of garlic
handful of chopped parsley
1 tablespoon brown sugar 
handful of chopped sage
butter

Directions:
Pre-heat oven to 475.  Put butternut squash on a cookie sheet and bake for 45-55 min or until its tender and you can pierce a fork through it.  While the squash is cooking, in a skillet saute onions till tender, add half the scallions, garlic, parsley and brown sugar.  Saute till tender.
Once the squash is out of the oven mash it up and combine with the other mixture.  In a small bowl whisk the egg, this will be used to bind the raviolis. 

Take two wanton wrappers; place a teaspoon of filling in the center of one wanton wrapper, use your finger to spread the egg around the edges and place the second wanton wrapper on top, pleat the edges all the way around.  Repeat till all the filling is gone.  (I had about 10 wanton wrappers left over by the time I was done).

Heat up butter in a skillet; saute the leftover scallions and sage.  Add enough water to the skillet to halfway cover the ravioli.  Bring to a boil and place the raviolis in the skillet, turn the heat down to medium.  Since the wanton wrappers are thin I always move the raviolis around to make sure they are not stuck to the bottom.  After about 1-2 min flip the raviolis and again make sure they don't stick to the bottom.  You will know when they are done when the water has evaporated, the ravioli dough looks cooked and is crisping up on the bottoms.
 
Enjoy!