| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta, Pumpkin | 3 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 2 | md | Onions; chopped |
| 1 | tb | Fresh ginger; minced |
| 1 | Clove garlic; pressed | |
| 1 | tb | Curry powder |
| 16 | oz | Canned pumpkin |
| 1 | c | Ricotta cheese |
| 1 | lg | Egg |
| 1 | lg | Egg YOLK |
| pn | Salt | |
| 6 | Dozen won-ton wrappers; (3" squares) | |
| 1 | lg | Egg WHITE; slightly beaten |
INSTRUCTIONS
^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and garlic. Stir often over medium heat until onion is limp, about 10 minutes. Remove from heat. ^ Add curry powder; stir about 1 minute. Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt. Makes 4 cups. ^ Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant tablespoon of pumpkin filling in center. Brush edges of wrapper with egg white. Fold wrapper over to make triangle. Press edges together to seal. ^ Place ravioli on a flour-dusted baking sheet; cover with plsatic wrap. Repeat to make more ravioli. MAKE AHEAD: CHILL-refrigerate up to 1 hour. FREEZER-freeze until firm, then thaw 3 minutes to loosen enough to move the ravioli and transfer to airtight containers. Freeze up to 1 month. TO COOK all. In 2 pans (5 to 6 qts each) bring 3 qts water to boiling over high heat. Add half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just until heated through: 4-5 minutes (5-6 if frozen). [mcRecipe 22 Sep 96 patH] Recipe By : Sunset November 1989 Posted to MC-Recipe Digest V1 #223 Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Ravioli with Pumpkin Filling (makes 4 cups) Use Won Ton wrappers (6 dozen is about 14 oz package) Serves about 3 or 6 per person (soup or main-course servings)
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