Butternut Ravioli With Sage Brown Butter

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1 can (16 oz) butternut squash or pumpkin puree

1/2 tbsp balsamic vinegar

pinch of ground nutmeg

2 tbsp grated Parmesan, plus more for garnish

salt and black pepper to taste

48 wonton wrappers

2 egg whites, lightly beaten

4 tbsp butter

16 fresh sage leaves, plus more for garnish

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