1 package won ton or mandoo wrappers
1/2 cup pumpkin (or other squash) puree
1/2 cup ricotta
2 Tablespoons parmesan
1 tsp garlic puree
small cup of water, 1/4 cup of flour for counter
butter and garlic and/or extra parmesan for topping.
Mix pumpkin puree, ricotta, parmesan, garlic and egg together thoroughly.
Clean counter area thoroughly, then dry and dust with flour. Spread out a row of won ton wrappers.
Place a small spoonful of filling towards one corner of the wrapper, leaving at least 1/4 inch of dough around the edge exposed for sealing.
Dip your finger (or a pastry brush) in water and trace around the filling, then fold the other half of the wrapper over to create a triangle or half circle, and press all around the edge, sealing shut. (Can also use a small juice glass pressing down lightly to get a good seal - don't press too hard or it will go right through the dough!)
When you have a row of ravioli ready, drizzle a small amount of olive oil in the boiling water and drop the ravioli in one by one, carefully. Put in enough to cover the bottom of the pan, but this is a process that takes time - you need to cook one serving at a time or they will stick together. Don't try to cook 2 dozen ravioli at once!
Once the bottom of the pan is covered with raviolis, turn the heat down to low and stir the water gently to keep the pasta from sticking to the bottom of the pan. You do NOT want the water to be at a rolling boil. A low simmer is fine. Watch the ravioli - when they start to float they are almost done (it can happen very quickly!) After about 2 minutes they should be cooked, and will need to be plated - and eaten - right away.
Top with parmesan, or some browned butter and garlic, and fresh ground pepper.