Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 TB butter or margarine
2 md onions -- chopped
1 TB fresh ginger -- minced
1 clove garlic -- pressed
1 TB curry powder
16 oz canned pumpkin
1 c ricotta cheese
1 lg egg
1 lg egg YOLK
: pn salt
6 dozen won-ton wrappers
: -(3" squares)
1 lg egg WHITE -- slightly
: beaten

^ In a 10- to 12-inch 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
flour-dusted baking sheet; cover with plsatic wrap. Repeat to make
more ravioli. MAKE AHEAD: CHILL-refrigerate up to 1 hour.
FREEZER-freeze 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:
4-5 minutes (5-6 if frozen).

[mcRecipe 22 Sep 96 patH]

Recipe By : Sunset November 1989

From: Date:

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