Butternut Squash Ravioli with Sage Brown Butter

2 medium butternut squash
½ cup softened mascarpone cheese
⅓ cup grated Parmesan cheese
2 tablespoons dark molasses
2 teaspoons fresh lime juice
1 egg yolk
½ tablespoon balsamic vinegar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
salt and pepper
48 square wonton wrappers
2 large egg whites, beaten until foamy
2 sticks unsalted butter
10 fresh sage leaves

Heat oven to 375°.

Cut squash in half lengthwise, deseed, and place cut side up on a baking sheet. Bake until tender, 45 minutes to an hour. Scoop out the flesh, and puree in a food processor until smooth. Return the pureed squash to the baking sheet, and cook an additional 15 minutes or until dried out. Cool 15 minutes, then transfer to a bowl, and add the mascarpone, Parmesan cheese, molasses, lime juice, egg yolk, vinegar, nutmeg, cinnamon, salt and pepper. Adjust ingredients to taste, and cool before using.

Line a large baking sheet with plastic wrap. Place a wonton wrapper on a work surface. Using a pastry brush, lightly brush the wrapper with egg whites. Place 1 tablespoon butternut squash filling in the center of the wrapper. Top with another wrapper, and press the edges together to seal. Transfer to the baking sheet. Repeat with remaining wrappers and filling. (These can be made up to 4 hours ahead. Cover, and refrigerate.)
Over medium heat, melt the butter, add the sage, and cook 2-3 minutes until the butter begins to brown. Turn off the heat, season with salt, and reserve.

Working in batches, cook ravioli in a large pot of boiling, salted water until just tender, about 3 minutes. Using a slotted spoon, carefully transfer ravioli to the hot butter sauce; spooning the sauce over ravioli to coat thoroughly. Transfer to serving plates.

Top with additional Parmesan cheese if desired.