Makes 75 tortellini.

Season cubed squash with salt and pepper, thyme and dried sage (or herbs de provence). Bake at 375° for 25 minutes. Cool.

Chop shallots and garlic cloves. Saute in olive oil with salt for a couple of minutes. In food processor, pulse cookies until crumbled. Add squash, shallots, garlic, ricotta cheese, salt & pepper and nutmeg. Blend together. Brush edges of wrapper with water. Fold into tortellini. Boil in water 2 - 3 minutes, until they float to the top.

For sauce: Melt butter in skillet over medium heat. Add torn sage, pecans and cranberries. When foam is brown, it is done. Add salt and pepper and pour over tortellini.