Pumpkin or Squash Ravioli (source unknown)
2" X 2" prepared wonton skins
5 cups cooked pumpkin or squash
freshly grated romano cheese
2 cups light cream
fresh ground pepper
Wonton skins are very easy to work with and can be found in the deli section of Asian markets. Mix the cooked pumpkin or squash with 3 Tbs butter and several handfuls of fresh sage and the romano cheese. Saut`e for 5 min. Place the wonton skins on a plate or tray. Stir the eggs in a small bowl to make the sealing batter. Place a small spoonful of the pumpkin or squash mixture into the center of each wonton skin. Brush two of the edges of the skin with the egg batter. Fold the wonton over and pinch together so it forms a sealed triangular pocket. Boil these ravioli under 5 minutes then drain. Create the sauce by melting the remaining butter in a pan and adding the cream. You can also add sage to the sauce. Pour over ravioli and sprinkle with cheese.
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