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Ingredients
- 2 Tbsp. Butter or possibly margarine
- 2 med Onions, minced
- 1 Tbsp. Fresh ginger, chopped
- 1 x Clove garlic, pressed
- 1 Tbsp. Curry pwdr
- 16 ounce Canned pumpkin
- 1 c. Ricotta cheese
- 1 lrg Egg
- 1 lrg Egg YOLK
- Â Â pn Salt
- 6 doz won-ton wrappers, (3" squares)
- 1 lrg Egg WHITE, slightly beaten
Directions
- ^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and garlic. Stir often over medium heat till onion is limp, about 10 min.
- Remove from heat. ^ Add in curry pwdr; stir about 1 minute. Add in 1 can of pumpkin, cheese, and Large eggs. Mix well; add in a little salt.
- Makes 4 c.. ^Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant Tbsp. 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-chill up to 1 hour. FREEZER-freeze till hard, then thaw 3 min to loosen sufficient to move the ravioli and transfer to airtight containers. Freeze up to 1 month.
- TO COOK all. In 2 pans (5 to 6 quarts each) bring 3 quarts water to boiling over high heat. Add in half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just till heated through: 4-5 min
- (5-6 if frzn).
- NOTES : Ravioli with Pumpkin Filling (makes 4 c.) Use Won Ton wrappers (6 dozen is about 14 ounce package)
- Serves about 3 or possibly 6 per person (soup ormain-course servings)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 3 servings | |
| Calories 324 | |
| Calories from Fat 191 | 59% |
| Total Fat 21.49g | 27% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 245mg | 10% |
| Potassium 647mg | 18% |
| Total Carbs 18.7g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.86g | 3% |
| Protein 16.53g | 26% |
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