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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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wonton wrappers stuffed with pumpkin filling Ingredients:
1 cup canned pumpkin |
4 ounces cream cheese |
1/4 cup grated parmesan cheese |
1 large egg |
9 3/5 ounces wonton wrappers, 32 wrappers |
6 tablespoons butter |
Directions:
1. mash together in a bowl pumpkin, cream cheese, parmesan, ege and 2 pinches of each salt and peper.
2. Line a baking sheet with parchment paper, spoon 1 tablespoon of the filling into the center of 16 wonton wrappers, brush the edges with water, top with the remaining 16 wrappers and presst steall, gently squeezing out the air. Arrange in a single layer on the baking sheet.
3. Bring a pot of salted water to a boil. Meanwhile in a large skilletmelt the butter, keep warm
4. Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat.
5. Divide the ravioli among 4 plates; season with salt and pepper. Scatter the toasted pumpkin seeds on top and pass the shaved parmesan at the table.
6. taken from Everyday with Rachel Ray October 2007 pg 116.
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