Pumpkin Ravioli, made with Wonton wrappers

 

Pumpkin filling, made with mashed roast pumpkin and spring onion tops , with a pinch of nutmeg. Served with brown butter with sage leaves. 

Tips

Lay even number of wrappers on bench.

Brush each alternative one with egg wash.

Use small spring loaded icecream scoop and place a scoop into the center of the egg washed wonton. ( about a teaspoon )

Cover with unbrushed wrapper, excluding as much air as possible. 

Press firmly to seal.

Can trim edges with pastry wheel. 

Cover in single layer with damp tea towel. 

To cook

Bring large pot of salted water to a simmer boil. Carefully add ravioli. 4 at a time.  When they float to the top give them an additional minute. 

Scoop out and place on warmed dish while the remaining are cooked. 

They can be frozen in a single layer and frozen. Cook from frozen. 

Fillings. 

Use what you have available.  Jamie Oliver has an extensive list for dumplings. 

Keep several packs of square and round wonton wrappers in the freezer.