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Butternut Squash Ravioli with Sage Brown Butter Sauce Recipe
- 1/2 bunch fresh thyme (about 15 to 20 sprigs)
- 2 tablespoons vegetable oil
- 1 medium butternut squash (you can also use delicata or kabocha), halved lengthwise and seeds removed
- 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
- Pinch nutmeg
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 1 tablespoon unsalted butter
- 1/4 pound
- peeled and sliced (optional)
- 1/4 cup Parmigiano-Reggiano cheese
Directions:View on Chow
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