Pumpkin Ravioli

2 T. butter

2 cloves garlic, minced

8 oz. pumpkin puree

8 oz. Ricotta Cheese

dash of salt

dash of chili powder

44 Wonton Wrappers

1 egg, beaten


2 T. butter

2 T. pesto

1/2 c. half and half 

Shredded Parmesan Cheese

In large saute pan, melt butter over med high heat.  Add the garlic and cook until fragrant.  Add the pumpkin puree, ricotta cheese, salt and chili powder.  Stir to combine and cook for a few minutes.  Remove from heat and allow to cool.

Place 22 wonton wrappers on the counter and place a dollop of the pumpkin mixture in the middle.  I used my small cookie scoop.  Brush the edges of the wonton with the beaten egg.  Lay the remaining wonton wrappers over the first with the filling and press with your fingers to seal the edges.  Cut the ravioli into desired shape using a biscuit or cookie cutter, or not...you can just leave them as they are.

Fill a large pot with salted water and bring to a boil. When the water comes to a boil, reduce the heat so it is a gentle boil.  Then drop in the ravioli and cook for 2-3 minutes. 

While waiting for the water to boil you can make the sauce of your choice.  For my sauce, I melted two  T. of butter in a sauce pan, added the pesto and cream and cooked it over low heat, stirring occasionally until the ravioli were cooked.  I then tossed the ravioli with the sauce in the saucepan before transferring it to pasta bowls and topping with Parmesan Cheese.