Butternut Squash Ravioli

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1 package (12 ounces) frozen butternut squash puree

1/2 cup walnuts

1 egg yolk

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

24 wonton wrappers

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

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