Sweet Potato/Pumpkin/Butternut Squash ..

Cooking Instructions

In medium bowl blend the pumpkin or squash or sweet potato with cinnamon nutmeg salt and parmesan cheese. Whip up the egg white in a cup. Set out a baking sheet dusted with cornmeal (Quaker sells one in the flour section of your grocer). Open the wonton wrapper package and take out a stack lay them in a single layer on a cutting board. Coat a thin layer of the egg white mixture on each wonton sheet with a pastry brush (or new dishwasher cleaned paint brush). Put a small amount (teaspoon or so) of your filling on the center of each wonton sheet. Top with another single wonton. Repeat placing each completed ravioli on the baking sheet with cornmeal as you go. You should have enough filling for 20 ravioli. When you've run out of filling cover the sheet with plastic wrap and refrigerate. Wash the sage leaves and dry them thoroughly. Get your pasta water up to a boill. In a large saute pan over medium heat melt the butter. Add sage leaves. Take the ravioli out of the refridgerator and add to the boiling water. These will go quickly - 3 minutes tops. Once they start to float they're done. Drain the ravioli. Continue to cook the butter and sage until brown. Plate the ravioli and pour the sauce over them. Pass extra grated parmesan to top them off.