Pumpkin Ravioli

Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.

Ingredients
1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
24 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley

Preparation

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper.
Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.
Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander.
Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil.
Add ravioli, tossing to coat.
Sprinkle with parsley.


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