Pumpkin or butternut squash raviolis

Raviolis
Use round or square gyoza or shu mai wrappers (or wonton). Use corn
starch mixed with water to make the 'glue' to seal them. Use two
wrappers per ravioli unless you want to fold them into triangles or
half moons to make them small. I prefer the larger ones.

Butternut squash FILLING
1 cup mashed butternut squash (bake first until soft) or pumpkin (use
sugar pumpkin)
1 cup ricotta cheese
1/2 teaspoon freshly ground nutmeg
1/2 cup grated Parmesan
salt
white pepper to taste
ground sage leaves

Mix together until homogeneous.

SAUCE
sage (a few leaves, fresh)
butter (2 tbsp) - can use olive oil if desired
veggie broth (~ 2 cups)
milk or cream (1-2 cups)
white pepper and salt to taste
Good Parmesan to grate on top

Melt some butter, fry some fresh sage in it and add remaining
ingredients.

Make sauce, use a flat not too deep pan (you will be placing one
ravioli deep, so it will be shallow). Put enough sauce on pan and
place assembled raviolis on it.

To assemble raviolis put about 1 tbs of filling on a square, moisten
both surfaces that will seal, shape filling into a square and place
top wanton wrapper on top, sealing it into a pouch. I use
a fork and seal them this way. Press with fork all around edges.
Practice with a couple and the third one should come out right!

Place the assembled raviolis on the sauce (already on the flat pan)
and when they are all assembled pour the rest of the sauce on top and
the grated Parmesan on top. Bake at 375 for only 15-25 minutes (look
at it after 15 minutes and decide if done, or it need 5 or 10 more
minutes). Should be golden but of course not burnt. The wanton
wrappers (ravioli paste shells) will cook in the sauce.