Yield: 3 Servings
|\N 1||clove garlic -- pressed|
|\N 6||dozen won-ton wrappers|
2 TB butter or margarine
2 md onions -- chopped
1 TB fresh ginger -- minced
1 TB curry powder
16 oz canned pumpkin
1 c ricotta cheese
1 lg egg
1 lg egg YOLK
: pn salt
: -(3" squares)
1 lg egg WHITE -- slightly
^ 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 From: Date: