Instructions
Peel and brunoise the butternut squash.

Cut the mushrooms into a medium dice. Saute over medium-high heat to release liquid. Season with salt & pepper. Remove from heat.

Saute the shrimp and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat. Cool and chop shrimp.

Saute the spinach and a little butter in a saucepan over medium-high heat until wilted. Season with salt and pepper. Cool and chop spinach.

Saute the butternut squash and a little butter in a saucepan over medium-high heat until just cooked. Remove from heat.

Combine mushrooms, shrimp, spinach, and squash in a large bowl. Gently mix to combine.

Whisk together eggs and water to make an egg wash.

Lay out pieces of wonton wrappers. Paint with egg wash. Put a scant tablespoon of the filling mixture on each. Top with another piece of wonton wrapper. Crimp and cut.

DO AHEAD: Can be made to this point. Store in the refrigerator.

Steam or boil ravioli until pasta is cooked and tender.

In a medium saucepan, melt the butter and cook it slowly over medium heat to brown it. Add sage leaves and cook a bit more. Top the ravioli with the sage brown butter, baby shrimp (if using), and serve.


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Yields: 8 Servings    posted as 162283
     Drew Vogel, www.drewvogel.com

notes:  These freeze well (freeze individually on a sheet pan until frozen, then place into a plastic bag) and can be dropped frozen into boiling water. They'll cook in about 2 1/2 minutes.

Cuisine:   French

Main Ingredient:   Shrimp