Pumpkin Ravioli

Ingredients:

¾ cup pumpkin, mashed or pureed

2 tablespoons brown sugar

1/8 teaspoon ground cinnamon

3 tablespoons butter, melted

1 cup ricotta cheese

¼ cup Parmesan cheese, grated

3 tablespoons fresh parsley, chopped

½ teaspoon fresh thyme, chopped

24 gyoza (potsticker) wrappers

Directions:

1. Add pumpkin, sugar, cinnamon, butter, ricotta cheese, Parmesan cheese, parsley, and thyme to a medium bowl.
2. Mix all of the ingredients thoroughly.
3. Place wrappers on a cutting board and place 1 level tablespoon filling in the center of each wrapper. With your finger, brush the edge of the wrapper with water and fold in half, pressing the edges to seal. Place your finished ravioli on a plate.
4. Cook the ravioli in a pot of boiling salted water until just tender, about 1 minute.

Adapted from epicurious.com “Butternut Squash Ravioli in Cider Broth”