Yield: 6 servings
|¾ cup||Canned pumpkin|
|¾ cup||Ricotta cheese|
|\N \N||Won-ton wrappers|
|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