3 cups pumpkin puree
1/3 cup grated Parmesan cheese
2 teaspoons freshly chopped sage
1/4 pound finely chopped prosciutto, optional
1/4 cup heavy whipping cream
salt and pepper to taste
16 won ton wrappers (of course you can always make your own pasta)
3 tablespoons cornstarch, mixed with 3 tablespoons cold water
1-1/3 cups chicken broth
2 tablespoons toasted pine nuts
chopped sage leaves
grated Parmesan cheese for garnish
Combine pumpkin, Parmesan, prosciutto, sage, cream, salt, and pepper.
For each ravioli, place a wonton wrapper on a lightly floured surface.
Spoon filling some filling onto the center of the wrapper.
Lightly wet the edges of the wonton with the cornstarch mixture.
Lay a second wrapper over the filling and press the edges onto the bottom piece.
Press edges with a fork to secure edges.
Boil a large pot of water.
Carefully lower the ravioli into the pot.
Cook 4-5 minutes (they will rise to the surface).
Heat the chicken broth until simmering.
Toss ravioli with chicken broth.
Garnish with toasted pine nuts, sage, and Parmesan cheese.