Roasted Butternut Squash Ravioli

Preheat oven to 425 degrees, and prepare two baking sheets by lining them with parchment paper.

Peel and seed the butternut squash. Cut in half and cut into slices about 1/4-inch thick.

Place slices into a large bowl and add olive oil, garlic, sage, thyme, salt, and pepper. Toss to coat completely.

Put slices on prepared baking sheets in a single layer.

Bake for about 30 minutes.

Place into a food processor and add the heavy cream. Puree until smooth.

Pour into a large bowl and add the shredded chicken. Mix thoroughly.

Prepare a working surface by covering it with parchment and spraying it the sheets with cooking spray. Put half of the won ton wrappers in a single layer on the parchment.

Place one rounded teaspoon of filling into the center of each wonton wrapper. Brush the edges of the wonton lightly with the beaten egg.

Place a wonton wrapper over the filling and starting from the middle, gently press and squeeze any air out to the edges, sealing them. 

Repeat process with remaining wrappers and stuffing.

Place 4 to 5 ravioli into a large pot of rapidly boiling water and cook for 3 to 4 minutes. Remove with a slotted spoon or a strainer.

Serve topped with an Alfredo sauce.