Instructions: Preheat oven to 375 degrees. Cut squash in half lengthwise, scoop out seeds, brush surface with 1 tablespoon olive oil and place, cut side down, on a baking sheet. Bake until completely soft, about 1 hour. Scoop flesh out of the squash and pass through a food mill or ricer. Then mix squash with pesto and cook in a small skillet over medium heat for about 5 minutes or until all excess moisture has evaporated. Remove mixture from heat; stir in cheese, parsley, salt and pepper. Let cool to room temperature before assembling raviolis. To assemble: Place one wonton wrapper on counter, put a heaping teaspoonful of squash mixture in the center, brush the edges lightly with water, and place second wrapper atop the first. Carefully pinch edges together all the way around to seal, then place completed ravioli on a tray. Repeat. Should make about 2 dozen ravioli. Cook in small batches in a large pot of salted, boiling water, being careful not to crowd the ravioli. They should be done in two to four minutes. Remove from the pot with a slotted spoon and drain briefly. Drizzle pasta with browned butter, top with crisped sage leaves and serve. BROWNED BUTTER SAUCE: Bring butter to a boil in a small, heavy pot. Reduce the heat and cook at a high simmer, stirring constantly until it begins to brown. Be careful; dont let it burn. When butter has browned, remove pan from the heat and pour the liquid through a fine strainer. Refrigerate the butter and rewarm as needed as a sauce over vegetables or pasta. CRISPED SAGE LEAVES: Preheat oven to 400 degrees. Rinse and thoroughly dry sage leaves. Pour about an inch of olive oil in a small bowl. Dip leaves into oil, shake off excess, sprinkle with salt and place leaves on a baking sheet. Bake for 3 to 5 minutes, watching carefully, so that the leaves dont burn. Remove the leaves from the baking sheet and place on a paper towel to drain until needed.

Serves
4. Recipe adapted from "The Greens Cook Book" by Deborah Madison, Bantam,

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