mickeymousemom said:
Would you mind giving up the recipe for those pumpkin ravioli?? I'd be MOST grateful!
Pumpkin Ravioli
2 tbsp. butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 15 oz. can pumpkin
1/2 cup grated fontina cheese
1/2 tsp. salt
pepper
1 package wonton wrappers
2 tbsp. vegetable oil
toasted pine nuts, 3 tbsp. butter, 1 14. oz can chicken stock, and parmesean cheese, for serving.
Preheat oven to 400 degrees.
Melt the 2 tbsp. butter in a small pan and saute the onion and garlic until soft. Remove from heat and stir in the fontina, the pumpkin, and the salt and pepper.
Lay out the wonton wrappers, a few at a time, and place about 1 tbsp. pumpkin in the center of each. Brush the edges of the wrappers with water and then top with another wrapper, pressing down on the edges to seal and squeeze out air pockets. Continue until all wrappers are used.
Place a large baking sheet in the oven to heat. When hot, remove from the oven and brush with 1 tsbp. vegetable oil. Place the ravioli in a single layer on the baking sheet and then brush them with the remaing 1 tbsp. oil
Place ravioli in oven and bake for eight minutes, flip them over, and bake for eight minutes longer.
While the ravioli is baking, heat the remaining butter in a small pan until nut brown. Add the chicken stock and heat until hot.
Place the baked ravioli in serving bowls and top with some of the broth, the pine nuts, and parmesan cheese.
Serves 4-6
I made broccoli and potatoes to go along with it, very filling meal. 
We are having green peas and some rice with it. I make my rice the old way, not instant. I use chicken stock and a small pat of butter. Bring it to a boil, add rice, and let cook for about 20 minutes. MMMM!
) to the sauce and cover the top with colby jack shreds ~ enjoy! 
