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Pumpkin Ravioli

  • 1/2 cup canned pumpkin
  • 1/2 cup Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/4 cup minced ham
  • 32 wonton wrappers
  • 1 egg beaten with 1 tsp water

Place 4 to 6 won ton wrappers on a cutting board. Place a rounded teaspoon of pumpkin mixture in the middle of the wrappers. Brush the exposed surface around the mound of filling with the egg mixture. Top with remaining won ton wrappers and press edges tightly to seal. With a 3 inch cookie cutter or sharp knife, cut ravioli from the won ton squares. Pinch edges again to seal. Repeat with remaining wrappers, stacking in single layers between sheets of plastic wrap. Refrigerate until ready to use. Just before serving, drop ravioli in a large kettle of boiling water. Boil for 3 to 4 minutes or until mushy. Drain on paper towels. Serves 4 as an appetizer. Sage butter sauce 2 cups chicken broth 8 small sage leaves 1 1/2 TBS Marsala wine (or sherry) 5 TBS butter Pour broth into a saucepan, add sage and bring to a boil over medium heat. Simmer until reduced by half. Add wine, raise heat and whisk in butter, cut into small pieces. Boil, whisking often, until liquid is reduced to about 1/2 cup.

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