This easy fall meal was adapted from Pinch Yum’s recipe for their Jumbo Butternut Squash Ravioli. The trick here is to use gyoza wrappers for both convenience and size :)

1 small butternut squash, peeled and cubed
1 cup ricotta
1/2 grated parmesan cheese
1 small garlic clove, pressed
pinch of nutmeg, cinnamon and sage
salt and pepper to taste
1 egg, beaten
1 package of round gyoza wrappers (usually sold frozen)
pesto for serving

Preheat oven to 400°F and toss cubed squash with a drizzle of olive oil, salt, and pepper. Roast for 20-30 minutes or until tender (test by poking with a fork).
Allow squash to cool slightly, then, combine with ricotta, parmesan, garlic and spices in a food processor until smooth.
Line up half of your gyoza wrappers on a working space and plop about 2 tablespoons of your filling onto the center of each one. Brush the beaten egg around the edge of the wrapper and place another wrapper on top, pressing firmly and carefully to seal each ravioli.
While assembling the ravioli, bring a large pot of water to a boil. Boil 5-6 raviolis (depending on the size of your pot) for 3-5 minutes. You’ll need to cook the them in batches to avoid them from sticking or breaking.
Drain, and serve immediately. Top with a pesto drizzle and more parmesan cheese if desired.