Butternut Squash Ravioli

Ingredients:  

• 1 pound butternut squash, cooked
 • 1 pound ricotta cheese, whole or part skim
 • 1/2 cup Parmigiano Reggiano cheese, grated
 • 1/2 teaspoon salt
 • 1/2 teaspoon pepper
 • 1/2 teaspoon nutmeg
 • 2 packages of small square wonton skins (i.e., 96 egg roll wrappers) or -- even better -- ravioli sheets

Directions:

1. In a medium bowl, mash the cooked squash and combine with the ricotta and Parmigiano. Add salt, pepper, and nutmeg, and stir together.
2. To form ravioli, place one tablespoon of filling on a wonton wrapper. Wet edges of wonton wrapper and top with a second wonton wrapper, pressing out any air in the center as you seal.
3. Lay in single layers on baking sheets and freeze. Once frozen, store in a covered container or plastic bag until ready to cook.
4. When you're ready to eat these, we recommend heating them up in a sauce pan with a brown butter and sage sauce (like this one from Mario Battali), or even just butter and shaved parmesan.

Serves 10.