Spinach And Acorn Squash "Ravioli"

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1/2 cup ricotta cheese

1 10-ounce package frozen chopped spinach, defrosted and squeezed

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

8 1/2-inch slices of roasted squash, peeled and mashed

1/4 cup sour cream

1/4 teaspoon ground nutmeg

1 tablespoon unsalted butter

8 sage leaves

1 1/2 cups vegetable broth

16 wonton wrappers

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