·         1 small peeled butternut squash, halved, seeded, cubed

·         2 apples – locally grown such as granny smith, empire, or Macoun, peeled and cubed

·         2 garlic cloves

·         Grated fresh nutmeg (optional)

·         Salt and pepper to taste

·         1 cup part skim ricotta cheese

·         5 oz. goat cheese, first light creamery

·         68 wonton wrappers

·         2 Tbsp. olive oil

·         1 large leek, trimmed and thinly sliced

·         1 cup low sodium chicken or vegetable broth

·         1/3 cup toasted pumpkin seeds

1. Preheat oven to 425°F
2. On a baking sheet, drizzle a little olive oil and then spread out the butternut, apple and garlic evenly
3. Bake for about 30minutes, turning once and mash slightly to combine and then set aside to cool
4. Stir in the spices, ricotta and goat cheese
5. Bring a large pot of salted water to a boil while you make the ravioli
6. Line a baking sheet with parchment paper
7. Get a small bowl of water
8. Arrange mixture and wonton wrappers in front of you
9. Place 2 wonton wrappers in front of you and spoon 1 heaping mixture in center of 1 wrapper
10. Dip fingers or pastry brush in water and brush the sides/edges of the blank wonton; place that one on top of the one with filling and gently press with fingers to seal
11. Transfer to baking sheet
12. Repeat with remaining wontons
13. Add ravioli to pot, 4 to 6 at a time, depending on the size of your pot
14. Boil for 2-3 minutes and transfer to plate with a slotted spoon; cover to keep warm
15. In a skillet, heat oil on medium heat and add leeks until soft, about 4 minutes and stir in broth about 2 minutes
16. Spoon broth over raviolis and garnish with herbs and pumpkin seeds