3/4 c Canned pumpkin
3/4 c Ricotta cheese
1/2 ts Nutmeg
1 ts Salt
1/2 ts Pepper
Won-ton wrappers
1 Egg
1/4 c Milk
1 1/2 c Chicken stock
6 oz Unsalted butter
1/3 c Grated parmesan cheese
1/4 c Fresh parsley chopped
Salt and pepper to taste
In a medium bowl, combine pumpkin, ricotta, nutmeg, salt and pepper.
In a smaller bowl, whisk together egg and milk; set aside.
On a clean work surface, place several wonton wrappers down. Spoon 1
Tbsp of filling in the center of each wonton wrapper. Brush edges
with egg wash. Cover ravioli with another wonton wrapper and seal
edges with a ravioli cutter.
Bring a large pot of salted water to a boil. Cook raviolis in batches
making sure that theyhdon't stick together. Cook for 2-4 minutes.
Drain and toss in Parmesan Butter Sauce.
Parmesan Butter Sauce: In a large saute pan, reduce chicken stock
until thick, about halfway. Add butter. Stir in Parmesan and
parsley. Season with salt and pepper.
