Squash-stuffed ravioli with browned butter is a classic Italian dish; bright yellow kabocha makes a particularly pretty presentation when you cut into the ravioli. A friend of Marylene Chun's, Tina Ho Wing, a Los Angeles cooking teacher and TV Food Network freelancer whose mom is from Hawai'i, discovered that thin won ton wrappers make great ravioli, eliminating the need to make and roll pasta dough by hand. Twin Dragon brand siu mai wrappers — sold frozen at Marukai and other stores — have just the right thickness. Chun says the filling is best chilled at least an hour before you stuff the ravioli; it sits up and doesn't ooze, making it easier to mold the won ton skin around the it.

You can use butternut squash instead of kabocha in this recipe.

TINA HO WING'S SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE

1 cup pumpkin puree

Salt and freshly ground pepper

1 tablespoon butter

2 tablespoons minced shallots

2 tablespoons heavy cream

1 cup shredded parmesan cheese, plus more for garnish

1 pinch freshly ground nutmeg

1 package won ton wrappers (approximately 50)

1 egg whisked with 1 tablespoon water

8 tablespoons butter

10-15 fresh sage leaves

Saute shallots in 1 tablespoon butter. Blend shallots, pumpkin, cream, parmesan and nutmeg. Cool completely.

Put won ton wrapper on a lightly floured surface and place 2 teaspoons pumpkin filling on top. Brush edges of wrapper with egg wash and put a second wrapper over first, pressing down around filling to force out air and seal edges. If desired, trim edges with knife or round cookie cutter. Transfer ravioli to dry kitchen towel and proceed until all wrappers and/or filling are used.

Bring a large pot of water to boil, adding about 1 tablespoon of oil to water to prevent ravioli from sticking together.

Cook ravioli in three batches, about 5 minutes each, or until ravioli rise to surface. Carefully remove ravioli from water with slotted spoon, drain and reserve.

Meanwhile, in a small saucepan or skillet, melt 8 tablespoons of butter over medium heat. Add the sage and continue to cook, swirling pan from time to time, until the butter starts to brown. Remove from heat.

To serve, place a few ravioli on a warmed plate. Spoon browned butter over, scattering sage leaves around. Top with parmesan and serve immediately.

Makes about 25 ravioli.

Makes 4 entree servings, 8 appetizer servings.