Butternut Squash Ravioli and pasta Sauce (Easy)

I figured out the squash pasta sauce.

2 Tbsp butter

2 cups butter squash pureed (15 oz can)

1/2 cup vegetable stock

Squash ravioli:

Melt butter in skillet over medium heat.

Add squash puree and vegetable stock and stir to combine.

Turn heat back up and let it simmer and reduce down a bit.

1. In the same pan, melt ½ tablespoon of butter. Add the squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).

1. Take the won ton wrappers.. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely (a little dab of water on the edges helps to seal)
2. Start boiling a pot of salted water
3. Add the pasta to the pot of boiling salted water.
4. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.