Recipe For Cheaters

This recipe comes to us from my favorite vegetarian, Kalindi from Pennsylvania. It's a butternut squash ravioli with a brown butter sauce. The kicker is that she uses wonton wrappers instead of homemade pasta. It's not as thick as hand rolled pasta, but hey, it tastes great and does the job. Here's how to do it:

1. Peal the squash and cut it lengthwise down the middle. Scoop out the seeds and cut it into large square chunks.

2. Roast at 400 degrees for about 45 minutes or until the squash are soft through and golden.

3. Allow the squash to cool and freeze half of it in a ziplock bag for later use. (squash soup is deelish).

4. In the food processor whirl through the following until well blended: squash pieces, 1/4 cup of parmesan, 4 large sage leaves, 1/2 tsp of nutmeg, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 egg, salt and pepper, and 1 shallot if you've got it.

5. In a separate bowl mix an egg white with 2 tbsp of water. This will be used to seal the ravioli packets.

6. Place a dollop of the squash mix into the center of the wonton wrapper, moisten the edges of the wrapper with the egg wash, fold and seal.

7. When you're done making all the ravioli, let em sit 10 min so they're fully sealed before boiling. Boil them in salted water.

8. While the pasta is boiling, take a 1/2 stick of butter and heat it in a saucepan until it's golden in color. Add 3 chopped sage leaves and a squeeze of lemon and let it sizzle till the sauce is browned. Add salt and pepper to taste.

9. Drain your ravioli and spoon the sauce over. Don't forget to top with grated parmesan and a sage leaf to make it fancy.

Buen Provecho!