Recipe - Pumpkin Ravioli Triangles

2 tablespoon Butter or margarine
2 md Onions; chopped
1 tablespoon Fresh ginger; minced
1 Clove garlic; pressed
1 tablespoon Curry powder
16 ounce Canned pumpkin
1 cup Ricotta cheese
1 lg Egg
1 lg Egg YOLK
pn Salt
6 Dozen wonton wrappers; (3"
squares)
1 lg Egg WHITE; slightly beaten

^ In a 10 to 12inch 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 flourdusted baking sheet; cover
with plsatic wrap. Repeat to make more ravioli. MAKE AHEAD:
CHILLrefrigerate up to 1 hour. FREEZERfreeze 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: 45 minutes
(56 if frozen).

[mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989

Posted to MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 08:44:22 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : Ravioli with Pumpkin Filling (makes 4 cups) Use Won Ton wrappers (6
dozen is about 14 ounce package) Serves about 3 or 6 per person (soup or
maincourse servings)