Prepare the sauce for your Butternut Squash Ravioli in the widest skillet you have. This will make it much easier to turn and coat all the ravioli in sauce.
1 small butternut squash, halved lengthwise and seeded
1 tsp olive oil
1 small leek, white and light green parts only, sliced thinly and washed thoroughly
1 oz Neufchatel cheese, softened
3/4 tsp salt, divided
1/4 tsp pepper
1/4 tsp garlic powder
1 tsp all-purpose flour
1 16 oz pkg wonton wrappers
2 Tbsp olive oil
1 Tbsp fresh sage, finely chopped (or 1/2 tsp dried)
1 Tbsp heavy whipping cream
1/4 cup walnuts, chopped and toasted
1/4 cup Parmesan cheese, freshly grated
1. Place the squash in a shallow microwave safe dish and cover with plastic wrap. Microwave on high 8 to 10 minutes, or until tender. Starting at the bulb end, scrape the flesh away from the skin to make one cup. Transfer the cup of squash to a bowl and mash until smooth. Peel and cube the remaining squash and set aside for another use.
2. Place the sliced leek in a microwave safe bowl and cover with plastic wrap. Microwave until tender, about 3 to 4 minutes, stirring once or twice. Drain and add to the squash in the bowl. Stir in the Neufchatel, 1/2 tsp salt, pepper, and flour.
3. Fill a small cup or bowl with water and place near a work surface that has been covered in plastic wrap and lightly floured. Arrange 15 wonton wrappers, or as many as will fit, on the work surface. Place one level tablespoon of filling tightly in the center of each square. Brush all the edges with water, then cover with a second wrapper. Work carefully from the center out to press any air away from the filling, then crimp the edges with a fork. Cover the formed ravioli with plastic wrap.
4. If desired, heat a little more olive oil and butter in another skillet. Add the reserved butternut cubes, and season with salt, pepper, and more finely chopped sage. Saute the cubed butternut until heated through and keep warm.
5. Bring a large pot of salted water to a gentle boil.
6. Meanwhile, in a large skillet over low heat, melt together the olive oil and butter. Add the remaining 1/4 tsp salt, the pepper, and the sage, then stir in the cream.
7. Carefully lower 3 or 4 ravioli into the boiling water. When each floats to the top turn it over and cook one minute more. With a slotted spoon or spider, remove the ravioli to the sauce and turn to coat. Continue until all the ravioli have been cooked and coated in sauce.
8. Top each serving with some of the cubed butternut, walnuts, and Parmesan cheese.