Butternut Squash Raviolis

This is an idea that I got from eating a version from the frozen Lean Cuisine entrees that I am delighted to say I no longer eat! They say lean, but pack on the sodium! These are low in sodium, low in fat, packed with flavor and feel like smooth and silky pillow bundles.

Butternut Squash Raviolis

2 cups of mashed Butternut Squash ( Easier to use the frozen chunks)
8 oz of Cream Cheese
1/3 cup Grated Parmesan Cheese
1 Tbsp. Chopped Thyme
2 tsp. Minced Garlic
Cracked Black Pepper
Salt
Wonton Wrappers

1. Mash the squash and add the softened cream cheese. Mix will and add the remainder of ingredients. Thoroughly fold in and season to taste.

2. Bring a large pot of water to boil. Put about 1 tsp or 1 1/2 tsp of filling in center of wonton wrappers. Moisten edge and fold over like a triangle and seal edges. Press down and make sure there are no air pockets. Set a side.

3. Add a few at a time to the boiling water. Boil for about 3minutes. Put on plate that has a bit of sauce of choice on it so it don't stick or you can put little olive oil.

These are a little messy to assemble and stick together once out of boiling water. I would toss with a sauce or perhaps a light pesto right away and enjoy. I had made a light sauce out of seasoned chicken stock, like a thin gravy and topped with Parmesan cheese.