• 1 Package of 60 count round potsticker skins
• 1 Medium butternut squash
• 1 clove of garlic, minced
• 1/3c. lowfat ricotta
• 1/8 tsp. nutmeg
• 1/4 tsp. salt
• 1 splash of balsalmic vinegar
• 1 Egg white
• 2 sticks of butter
• 2 Tbls. fresh sage, minced
• splash of balsalmic vinegar
• salt and pepper to taste

1. salt and pepper to taste
2. 1. Peel, seed, and cube the butternut squash. Place in a large pot of water and bring to a boil. Cook for 15-20 minutes until soft.
3. 2. Drain squash and set aside to cool for about 20 min. Meanwhile, saute minced garlic in a small amount of olive oil until soft, set aside.
4. 3. In a food processor or a mixer, combine squash, garlic, ricotta, and nutmeg. Puree or mix until smooth. Add the vinegar and mix again until combined.
5. 4. Beat egg white in a small bowl, set aside. Place about 1 Tbls. of the squash mixture in the center of one of the potsticker skins. Brush the edges with egg white and place another skin on top. Seal the edges making sure there are no air bubbles. Repeat until all the mixture is used up.
6. 5. Place the butter in a medium sauce pan over low heat. Melt the butter slowly swirling the pan until it turns a nut brown color. Remove from heat and add sage, vinegar, and salt. Stir to combine.
7. 6. Meanwhile boil water in a large pan. Cook ravioli for 2-4 minutes. Drizzle with brown butter and serve.

These ravioli are gorgeous, delicious and super easy to make. Not to mention they freeze well. I came up with this recipe to make other people love squash as much as I do.