Butternut Squash Ravioli

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1 package wonton wrappers

2 cups of butternut squash cut into 1 inch cubes

4 tbsp, plus 1 tsp olive oil

Salt and pepper to taste

1 cup Stonyfield Organic Low Fat Plain Yogurt, divided

1 large egg

1/4 tsp salt

1/4 tsp nutmeg

2 tbsp butter

2 tablespoons of minced shallots

1 cup Parmesan cheese, shredded or grated

10 fresh sage leaves, chopped

1/4 cup walnuts, pecans, or hazelnuts

Freshly ground pepper

Flour for dusting

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