Butternut "Ravioli" with Brown Butter and Sage

1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Add squash and garlic cloves. Drizzle with oil; toss to coat. Spread in a single layer. Season generously with salt. Cover pan tightly with foil. Roast squash 10 minutes; uncover pan. Roast 10 minutes; turn squash. Roast until squash is very tender, about 10 minutes more. Cool completely; discard garlic.

2. In a small food processor, combine squash and 1 tablespoon water. Process until smooth, adding up to 1 tablespoon water if needed. (You should get about 1 cup puree.) Add egg yolk (reserve white), Parmigiano-Reggiano, breadcrumbs, maple syrup, 1/2 teaspoon salt, a grind of pepper and a light grating of nutmeg. Process until combined. Transfer filling to a small bowl.

3. In a medium bowl, lightly beat reserved egg white. Bring a large pot of salted water to a boil. Place a sheet of parchment paper on a work surface.

4. Arrange four wonton wrappers on parchment. Spoon a scant tablespoon filling near one corner of each wrapper. Brush egg white along the two edges closest to filling. (Avoid getting egg white on filling.) Fold unfilled side of wrapper over filled side, pressing gently all around filling and along edges of wrapper to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining wrappers and filling.

5. Reduce heat under boiling water to a gentle simmer. Add six ravioli at a time to simmering water, using a slotted spoon to keep them separate. Cook ravioli until they float, about 4 minutes. Use a slotted spoon to transfer cooked ravioli to an oiled baking sheet; cover and keep warm.

6. While ravioli are cooking, in a small skillet, melt butter over medium. Cook, swirling butter in pan, until it begins to foam and turns nicely golden. Add sage leaves; cook, stirring, until crisp, 1 to 2 minutes. (Don't let the butter get too dark.) Use a slotted spoon to transfer sage leaves to paper towels. Remove pan from heat; add sherry, swirling pan to combine. Season with salt and pepper.

7. Divide ravioli among plates. Drizzle with butter mixture and top with crisped sage.

Make Ahead Arrange uncooked ravioli not touching on a parchment-lined baking sheet. Freeze ravioli 1 hour or until firm. Transfer to an airtight container or resealable plastic freezer bag and freeze up to 3 months. To prepare, add frozen ravioli to simmering water and cook until ravioli float, about 8 minutes.

Nutrition Facts (per serving): 249 cal, 15 g fat, 56 mg chol, 24 g carb, 323 mg sodium, 2 g fiber, 3 g sugar, 5 g pro.