Pumpkin or Winter Squash Ravioli

Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese

Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.

Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed

Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.

Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.

Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.

You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.

Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.

Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)