Butternut Squash Ravioli With Sage Butter Sauce

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Oxmoor House


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1/2 cup crushed gingersnaps (about 8 cookies)

2 tablespoons milk

1 (2-pound) butternut squash

1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided

2 tablespoons butter, softened

1/2 teaspoon salt

1 (12-ounce) package won ton wrappers

Sage Butter Sauce

Freshly ground pepper

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