| 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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