Yield: 6 servings
Measure | Ingredient |
---|---|
¾ cup | Canned pumpkin |
¾ cup | Ricotta cheese |
½ teaspoon | Nutmeg |
1 teaspoon | Salt |
½ teaspoon | Pepper |
\N \N | Won-ton wrappers |
1 \N | Egg |
¼ cup | Milk |
1½ cup | Chicken stock |
6 ounces | Unsalted butter |
⅓ cup | Grated parmesan cheese |
¼ cup | Fresh parsley chopped |
\N \N | 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.
Recipe By: Stacey Stolman, Kings Cookingstudio Course * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 09-18-95