Easy Butternut Squash Ravioli

Line a baking sheet with parchment paper.

In a medium bowl, stir together squash, sage, salt, nutmeg and pepper.

Lay wonton wrapper on a work surface and place 1 teaspoon filling in center.

Dip your finger in a small bowl of water and "paint" edges of wrapper with water.

Fold wrapper over filling, making a triangle, and press edges together to seal well.

Bring opposite corners together and seal with a little water, making an envelope shape.

Place on the prepared baking sheet. Repeat with remaining wrappers and filling.

Meanwhile, bring a large pot of water to a boil.

Add ravioli and cook until cooked through, about 4 minutes, stirring gently once or twice so they don't stick to the pot or each other.

Uncooked ravioli can be frozen on the baking sheet, then packed in a freezer bag and frozen for up to 3 months; cook them (still frozen) for about 5 minutes.