A day ahead, pour heavy cream into a jar. Add 2 tsp Winter Dreaming loose tea, cover and place in fridge overnight (at least 8 hours). The next day, strain loose tea out and set infused cream aside. Discard tea leaves.

In a skillet, heat butter, shallots and garlic. Once butter melts, add squash and cook over medium heat. Stir occasionally until squash is soft.

Put squash mixture into food processor or blender and pulse to puree.

Pour squash puree back in skillet, add the infused cream, salt & thyme. Stir, heat to bubbling. Reduce heat to simmer and continue stirring until thickened. Remove from heat.

Keep wonton wrappers covered with damp towel to prevent drying out. To fill the wontons:

Option one: Scoop about 1 teaspoon of thickened squash puree into center of one wonton wrapper. Brush egg/water mix around edges. Place another wrapper on top. Press down hard with a ravioli stamp and remove excess wrapper. Set ravioli aside.

Option two: Scoop about 1 teaspoon of filling off-center, towards a corner of one wonton. Brush edges with egg/water. Fold the far corner over puree to opposite corner, press both edges firmly to seal, making a triangle shape. Set aside. (This will use half the amount of wrappers and have no wasted edges.)

Bring 2 cups brewed tea & 2 cups water to a boil. Carefully place 3 or 4 ravioli into the water, boil 1-2 minutes.

Plate the ravioli, sprinkle with cheese, and serve immediately. (Can sprinkle with more thyme too.)