STYLE
11/14/2012 05:00 EST | Updated 01/13/2013 05:12 EST

Pumpkin puree enclosed in wonton wrappers makes delicious ravioli

Celebrate the harvest with this delicious pasta. Look for wonton wrappers in the refrigerated section of the produce department.

Pumpkin Ravioli

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.