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Vegetarian Times, Feb, 2006

Pumpkin Ravioli With Broth

Serves 6

In the 50 years since Texan Diane Halferty trained at Cordon Bleu, she's created many healthful recipes for friends and family. She makes these ravioli with fresh pasta sheets, but won ton skins work fine too.

Broth

1 Tbs. olive oil
1 large leek with white and
  light green parts, rinsed
  and thinly sliced (1 1/4 cups)
1 14-oz. can low-sodium
  vegetable broth
1 Tbs. chopped fresh sage
  (or 1 tsp. dried sage)
1/8 tsp. ground white pepper
1/4 cup water
1 Tbs. cornstarch

Ravioli

1 15-oz. can pureed
  pumpkin
1/4 cup freshly grated
  Parmesan cheese, optional
1/2 tsp. fennel seeds, coarsely
  crushed
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
1 10-oz. pkg. won ton skins
1 large egg, beaten

1. To make Broth: Warm oil over medium heat in nonstick
skillet. Add leek, and cool stirring, 5 minutes, or until
softened. Add broth, sage and pepper, and simmer 5 minutes.
Mix water and cornstarch in bowl. Add to broth, and simmer,
stirring, 3 minutes or until slightly thickened. You can make
Broth up to 2 hours ahead; just reheat before serving.

2. To make Ravioli: Mix pumpkin, cheese, if using, fennel,
salt and nutmeg in bowl. Place 1 tsp. filling on middle of each
won ton skin. Brush won ton edges with egg wash, and fold
into triangle shape, pressing down to seal edges. Ravioli may
be placed in plastic freezer bag and frozen up to 2 months.

3. To cook: Drop ravioli into large pot of boiling water.
Cook 5 to 8 minutes, until pasta is al dente. Drain well, and
transfer to shallow serving bowls. Top with warm Broth.

PER SERVING: 396 CAL; 13G PROT; 5G TOTAL FAT (0.5G SAT. FAT); 73G CARB:
83MG CHOL; 225MG SOD; 6G FIBER; 4G SUGARS