Mmmm pumpkin ravioli! Can you imagine! And it’s pretty easy as I use wanton wrappers as the pasta to fill.

I originally made this a few times back when I was 15 or 16 years old and it was a huge hit. I’ve basically remembered the recipe so here you have it!

You will need…

• 2 tablespoons of olive oil
• 1 onion, very finely diced
• 2 cloves of garlic, minced
• 2 slices of bacon, chopped very finely
• 1 can of pumpkin puree
• 5-6 leaves of fresh sage, minced
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 package of wonton wrappers
• 1 beaten egg (with a pastry brush)
• A light dusting of rice or corn meal

For the white sauce…

• 2 tablespoons of butter
• 1 heaping teaspoon of flour
• 1/4 cup of 10% cream
• 1/2 cup of milk
• Salt and pepper to taste
• 1/4 teaspoon of nutmeg
• 3 leaves of fresh sage, minced

Now follow these instructions…

Saute the onion, garlic and bacon in the olive oil for about 5 minutes until the bacon is crispy and the onions are translucent. Add the pumpkin puree, thyme, salt and pepper and taste it. Does it need more salt or pepper? If so, add some more. Cook everything together in the pan for around 3 minutes and then add your sage. Stir for another minute and then transfer it to a bowl and let’s get ready to make the ravioli!

Seperate your wonton wrappers, you may want to make kind of an assembly line going on. Brush the edges of each little wrapper with the beaten egg and then place around only 1 or 1.5 teaspoons of the puree in the very centre of the wrappers. CAREFULLY fold the wrapper on a diagonal and seal it shut, making sure to leave no air inside or to let the filling leak out.

While you are assembling them together, rest them on a large baking sheet that has been dusted with the rice flour or corn meal so that they won’t stick!

Boil a pot of water and place around 6-8 of these babies in at a time for a medium saucepan or even more for a larger saucepan…just don’t overcrowd it. They should boil for 3-5 minutes.

Don’t make the sauce until these are cooked because the sauce needs to be served over the ravioli immedietly!

Now for the sauce…

Heat the cream and milk together in the microwave for just a few seconds so that it is slightly warm Melt the butter in a frying pan, add the flour and whisk for about a minute. Whisking constantly, add the milk/cream slowly. As you are whisking away, season the sauce with salt, pepper and the nutmeg. Taste it…Does it need more salt? Add some if so. Add the sage in at the last minute and then pour it over the pasta!

Enjoy!!!