Butternut Squash Ravioli med Salvia Smör

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1. 1
   Preheat the oven to 400F.
2. 2
   Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
3. 3
   Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
4. 4
   Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
5. 5
   Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
6. 6
   Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
7. 7
   Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
8. 8
   Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
9. 9
   Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
10. 10
    Gently toss raviolis with the butter until warm, 1 to 2 minutes.
11. 11
    Top with black pepper and serve with additional Pecorino Romano, if desired.