1/4 cup Pecorino Romano, plus optional more for serving
1/4 teaspoon kosher salt and black pepper, to taste
1/4 teaspoon nutmeg
24 square wonton wrappers
1 large egg, beaten
2 tablespoons salted butter
8 fresh sage leaves, divided
Instructions
Preheat the oven to 400F.
Place butternut, 4 sage leaves and garlic on a
sheet pan and toss with 1 tablespoon oil. Season
with 1/4 teaspoon salt and pepper, to taste.
Roast until tender, about 35 minutes. Transfer to
a bowl and mash with a fork until very smooth (a
blender would work too).
Mix in ricotta and pecorino, season with nutmeg,
1/4 teaspoon salt and black pepper.
Place the wonton wrapper on a work surface, brush
the edge lightly with egg wash and add 1
tablespoon filling onto the center.
Fold over into a triangle and press the edges to
seal. Cover with a damp cloth while you make the
rest.
Chop remaining sage leaves. Place butter and sage
in a medium saucepan and melt over low heat. Keep
warm over very low heat.
Bring a large pot of salted water to a boil. Add
half of the ravioli (they are very delicate) and
cook until the rise to the surface, about 2
minutes.
Use a slotted spoon to remove and add to the pan
with the butter. Repeat with the remaining
ravioli.
Gently toss raviolis with the butter until warm, 1
to 2 minutes.
Top with black pepper and serve with additional
Pecorino Romano, if desired.
