1 cup Mashed butternut squash (about 1 lb. uncooked)
3 tbsp Grated Parmesan
3 tbsp Ground pecans
3/4 tsp Rrange zest
1/2 tsp Ground nutmeg
24 Wonton wrappers
1/2 cup Butter
1/4 cup Fresh sage leaves, sliced
In a medium bowl combine squash, Parmesan, pecans, orange zest, nutmeg, and salt and freshly ground pepper to taste. Set aside.
Fill a small bowl with water. Place wonton wrappers in one layer on a large baking sheet. Place 1 1/2 teaspoons of the squash filling in the center of each wrapper. Moisten wrapper edges with water, fold wrapper in half over filling, and press to seal edges.
In a large skillet melt butter over medium heat. Add sage; heat until butter begins to brown and sage becomes crisp. Reduce heat to medium-low. Working in batches, add ravioli; cook 2 to 3 minutes per side or until crisp. Sprinkle with shaved Parmesan, and serve.