ravioli

• 1 small butternut squash (about 2 cups of squash)
• 1/2 cup parmesan reggiano cheese, grated
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp dried thyme
• pinch of cayenne pepper
• 1 pack dumpling wrappers (or wonton wrappers)
• 2–3 tbsp of nut milk or water

garlic infused olive oil

• 4 tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped.
• 2 tbsp toasted pinenuts
• 2 tbsp chopped basil