INGREDIENTS
1/2 cup
Butternut squash puree
2
Garlic cloves
1/2 tsp
Garlic powder
1 1/2 oz
Porcini mushrooms, dried
1/2 cup
Pumpkin puree
1 tsp
Rosemary, fresh
4
Sage, fresh leaves
11 tbsp
Shallot
1
Egg
2 cups
Chicken stock or canned low-salt chicken broth
1 tbsp
All purpose flour
1 pinch
Nutmeg
1/2 tsp
Salt
1/4 tsp
White pepper, freshly ground
2 tbsp
Olive oil
24
Wonton wrappers
2 tbsp
Butter
7 tbsp
Heavy cream
1/4 cup
Parmesan
3 tbsp
Parmigiano-reggiano cheese
1/2 cup
Marsala, dry
1/2 cup
White wine, dry
1 cup
Water