Pumpkin Ravioli

I. INGREDIENTS

• 3 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 1 teaspoon finely grated fresh ginger
• 2 medium garlic cloves, minced
• 2 teaspoons curry powder
• 1/8 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup canned, unsweetened pumpkin puree
• 1 cup ricotta cheese
• 1 medium onion, finely chopped
• ¼ cup dry white wine
• 1 large apple, peeled, cored, cut into ½-inch dice
• ¼ cup finely chopped walnuts
• 1 cup chicken stock
• 1 pound prepared pasta sheets or a 12-ounce package of wonton skins
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley

II. COOKING DIRECTIONS

• To make ravioli filling, melt 2 tablespoons butter in a small saucepan over medium-low heat and sauté shallots for 3 minutes, or until soft. Add ginger, garlic, curry powder, cinnamon, and salt and sauté for 2 minutes. Add pumpkin, stir to thoroughly incorporate ingredients, and cook another 3 minutes. Remove from eat and cool. Add ricotta cheese and chill filling overnight or for at least 2 hours.
• To make sauce, melt remaining 1 tablespoon butter in a medium saucepan over medium heat and sauté onions until translucent, about 4 minutes. Add wine and simmer for about 2 minutes. Add apple, walnuts, and chicken stock and cook, stirring occasionally, until apples are soft, about 3 minutes. Remove from heat and set pan aside.
• To make ravioli, place pasta sheet or 4 to 6 wonton wrappers on a cutting board or waxed paper. (While working, wonton skins should be kept covered with a damp paper towel and plastic wrap to prevent them from drying out.) Drop 1 level tablespoon pumpkin mixture about 5 inches apart (staggered) on pasta sheet or in center of each wonton wrapper. Using water and your finger, lightly moisten pasta or wonton edges. Lay a second sheet of dough atop the first, or place another wonton skin on top, ensuring that the edges are lined up. Push out any air bubbles and press sheets together to seal. Cut out ravioli using a 3-inch cookie cutter, ravioli cutter or sharp knife. Repeat process with remaining filling and dough or wonton skins, placing finished ravioli on a tray covered with plastic wrap or damp towels. If using fresh pasta sheets, allow the ravioli to dry uncovered for about 30 minutes before cooking.
• To serve, bring a large pot of water to a rapid boil. Add ravioli and stir gently to prevent them from sticking. Cook about 2 to 3 minutes, or until the ravioli float to the surface of the water. Drain well.
• Meanwhile, briefly heat the reserved sauce over medium-high heat, adding cream and parsley. Serve ravioli immediately with sauce.