Preparation Time: 30 minutes
Cooking Time: 16 to 20 minutes
250 ml (1 cup) pumpkin puree
15 ml (1 tbsp) butter, cut into tiny pieces
7 ml (1 1/2 tsp) cornmeal
5 ml (1 tsp) crumbled dried sage
2 ml (1/2 tsp) dried thyme
Salt and pepper, to taste
36 wonton wrappers
1 egg, beaten
50 ml (1/4 cup) butter, melted
30 ml (2 tbsp) chopped fresh parsley
Freshly grated Parmesan cheese
In a medium bowl, combine pumpkin puree, butter, cornmeal, sage, thyme, salt and pepper. Working with 6 wrappers at a time, brush edges lightly with egg. Place heaping 5 ml (1 tsp) of the pumpkin mixture in the centre of each. Fold over into triangle and press edges to seal well. Place on a baking sheet and cover with damp tea towel; repeat with remaining filling and wrappers.
In a large pot of boiling water, cook ravioli, in 4 batches, until tender, 4 to 5 minutes per batch. Remove with a slotted spoon; gently toss with butter and parsley. Sprinkle with Parmesan cheese and serve immediately.
Makes 4 main-course servings or 8 appetizers.
Nutrition information per serving (when recipe makes 8 appetizer servings): 190 calories; 8 g fat; 24 g carbohydrate; 1.5 g fibre; 5 g protein.
Source: Foodland Ontario.Suggest a correction