INGREDIENTS
1
Butternut squash (about 1 1/2 lb), medium
1 clove
Garlic
18
Sage, fresh leaves
1
Egg
36
Wonton
1/4 tsp
Nutmeg, ground
1/2 tsp
Pepper
3/4 tsp
Salt
1 tbsp
Olive oil
1/2 cup
Butter
5/8 cup
Parmesan
1/2 cup
Ricotta cheese, low-fat
2 tbsp
Water