• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Pumpkin Ravioli Triangles

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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


^ 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).

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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