Pumpkin ravioli lisa

6 servings

Ingredients

Quantity Ingredient
¾ cup Canned pumpkin
¾ cup Ricotta cheese
½ teaspoon Nutmeg
1 teaspoon Salt
½ teaspoon Pepper
Won-ton wrappers
1 Egg
¼ cup Milk
1½ cup Chicken stock
6 ounces Unsalted butter
⅓ cup Grated parmesan cheese
¼ cup Fresh parsley chopped
Salt and pepper to taste

Directions

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

Related recipes