Butternut squash Ravioli with sage-brown sugar sauce

 So I have been looking at some of my past recipes and I realized I haven't been putting up that many vegetarian dishes. You know me I am a carnivore. I eat so much meat so when I put up my favorite dishes the all involve meat.But you also know I LOVE pasta. So I figured I can't have one of my favorite things but I can have another. So I was trying to find something that has a bunch of my favorite things.One of these is butternut squash.Butternut squash has a sweet kind of flavor so it taste AMAZING with some brown sugar.Okay-Okay let me just restart explaining this in a better way.So I was looking for a vegetarian dish and I looked under pasta.So I found this. You have the butternut squash filling and it gives the Ravioli some BAM flavor.So lets talk about the sauce.The brown sugar helps the butternut squash have that BAM flavor and you have a little sage which gives it this fresh flavor and the soft fresh ravioli just HELP ME I am in heaven right now.Actually I found a seperate recipe for the Ravioli but then I saw another recipe for the sauce so I added a delightful delicious dinner twist and here we are. So for a kiss on top there is some fresh Parmesan cheese and its that little thing that makes it for me.So I like to put decently easy recipes on my blog so that they are not to hard but not super boring and easy.To make ravioli you need to make a well of flour and put the eggs inside and if the well is to thick or deep you are gonna end up with a mess.So instead of that this uses wonton wrappers but it taste just like ravioli(if you do it right).So I will leave you alone now so you can make this so bye!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 cup mashed,cooked butternut squash
1 pinch Cayenne pepper
Salt and Pepper
1 cup Mascarpone cheese
1 egg yolk
2 tablespoons of butter
1 pack of wonton wrappers
2 tablespoons of butter
1 garlic clove,unpeeled
Parmesan cheese to taste

Sauce-
1/4 cup fresh sage
1/4 cup unsalted butter
Salt and Pepper

Directions- 
Put cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smooth
Put a wonton wrapper onto a flat(you can just put it on a table) surface. Wet your finger in water, and run it all along the outer edge of the wonton skin to moisten it. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers. 
Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil. 
Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. 
To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. 
Put sauce on ravioli and top with Parmesan cheese
Serve and enjoy!!!!!!!!!!!!!!!!!!

Recipe adapted from-Allrecipes(with a delightful delicious dinner twist :-))