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  Pumpkin ravioli triangles
 
Yield: 3 Servings
 
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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