Butternut Squash Ravioli with a Creamy Sage Sauce

This is such a delicious meal!  Be warned, the recipe below makes WAY too much filling (like, enough for 100 ravioli), but I have a tip for you at the end (or you could just cut the recipe in half!).  One serving of 8 ravioli with sauce has 7 Points+.  Pair with a salad or a side of veggies and you've got yourself a full meal!


Ingredients:
For Ravioli:
1 Butternut Squash, cut in half and baked until soft, insides scooped out and mashed
2 shallots, chopped
1 tbsp butter
1 tsp dried sage
4 ounces goat cheese
Salt
Pepper
Nutmeg
Wonton Wrappers (8 per serving)


For Sauce:
2 cups chicken broth
1/2 cup light cream
12 sage leaves, chopped 
3 tbsp butter
1-2 tbsp Wondra flour


Instructions:
Melt 1 tbsp butter over medium heat.  Add shallots and dried sage until the shallots are nice and caramelized.  Add to mashed butternut squash and mix.  Crumble in goat cheese and mix, seasoning to taste with salt, pepper and nutmeg.


Bring a pot of salted water to a boil.  While it's heating up, lay out wonton wrappers.  Place about 1/2 tbsp in the center of each wrap.  Dip your finger in water, and moisten 2 adjacent sides of the wrapper, then fold over to make a triangle.  Try to get out any air and make sure to seal it well.  Prepare as many ravioli as you need for your meal.


Once the water boils, reduce the heat so that it's just barely boiling, not going too crazy.  If it's boiling too much, your ravioli will come apart!  Drop in ravioli a few at a time, making sure that they don't stick together or to the bottom of the pot.  Boil for about 5 minutes to cook the wrappers.


While cooking the ravioli, it's time to prepare the sauce.  Bring the chicken broth to a boil and add the butter and sage leaves.  Simmer until leaves are softened.  Slowly stir in the light cream.  If you want to thicken your sauce, add the Wondra flour 1/2 tbsp at a time, sprinkling it little by little while mixing to avoid lumps.  Cook a few minutes longer, and voila!


Serve 1/8 of the sauce over 8 ravioli (about 1/4 cup sauce per serving).
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Now, you will have SO MUCH leftover ravioli filling.  What I did was drop 1/2 tbsp servings on wax paper, freeze on a cookie sheet, and them drop them all into a freezer bag once they were frozen.  Now, the next time I want ravioli, I will just wrap the frozen filling and cook them that way.  Hopefully they won't explode!