INGREDIENTS

INSTRUCTIONS

BROWNED BUTTER SAUCE
CRISPED SAGE LEAVES
Preheat oven to 375 degrees. Cut squash in half lengthwise, scoop out
seeds, brush surface with 1 tablespoon olive oil and place, cut side down,
on a baking sheet. Bake until completely soft, about 1 hour. Scoop flesh
out of the squash and pass through a food mill or ricer. Then mix squash
with pesto and cook in a small skillet over medium heat for about 5 minutes
or until all excess moisture has evaporated. Remove mixture from heat; stir
in cheese, parsley, salt and pepper. Let cool to room temperature before
assembling raviolis. To assemble: Place one wonton wrapper on counter, put
a heaping teaspoonful of squash mixture in the center, brush the edges
lightly with water, and place second wrapper atop the first. Carefully
pinch edges together all the way around to seal, then place completed
ravioli on a tray. Repeat. Should make about 2 dozen ravioli. Cook in small
batches in a large pot of salted, boiling water, being careful not to crowd
the ravioli. They should be done in two to four minutes. Remove from the
pot with a slotted spoon and drain briefly. Drizzle pasta with browned
butter, top with crisped sage leaves and serve. BROWNED BUTTER SAUCE: Bring
butter to a boil in a small, heavy pot. Reduce the heat and cook at a high
simmer, stirring constantly until it begins to brown. Be careful; don't let
it burn. When butter has browned, remove pan from the heat and pour the
liquid through a fine strainer. Refrigerate the butter and rewarm as needed
as a sauce over vegetables or pasta. CRISPED SAGE LEAVES: Preheat oven to
400 degrees. Rinse and thoroughly dry sage leaves. Pour about an inch of
olive oil in a small bowl. Dip leaves into oil, shake off excess, sprinkle
with salt and place leaves on a baking sheet. Bake for 3 to 5 minutes,
watching carefully, so that the leaves don't burn. Remove the leaves from
the baking sheet and place on a paper towel to drain until needed. Serves
4. Recipe adapted from "The Greens Cook Book" by Deborah Madison, Bantam,
1987. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: San Jose
Mercury News 3-11-98.
Recipe by: San Jose Mercury News 3-11-98
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998

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