Butternut Squash Ravioli
Serves 8-12

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
96 egg roll wrappers (2 packages of small square wonton skins)

In a medium bowl mash the cooked squash and combine with the ricotta and Parmigiano; add salt, pepper and nutmeg and stir together. To form ravioli, place one tablespoon of filling on a wonton wrapper. Wet edges of wonton wrapper and top with a second wonton srapper, pressing out any air in the center as you seal. Lay in single layers on baking sheets and freeze. Once frozen, store in a covered container or plastic bag until ready to cook.