Pumpkin Ravioli

Boiling water
2 tbsps chopped fresh sage leaves
2 cups chopped peeled pumpkin
2 tbsps mascarpone or cream cheese
1 tablespoon olive oil
1/4 cup plus 1 tbsp grated Parmesan cheese
1/3 cup shallots, finely chopped
Forty 3 1/2" square wonton skins
1 clove garlic, crushed
1 large egg white
3 tbsps chopped fresh flat-leaf Italian parsley leaves
walnuts or pecans, chopped fine (optional)

Heat oven to 350°F. Fill a 13 x 9" baking pan with 1" boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes. In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tablespoons parsley and the sage. In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined. For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling. To cook ravioli, in 6 qt saucepan, heat 4" water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) To serve, divide ravioli among 4 plates. Sprinkle remaining 1 tablespoon Parmesan cheese and 1 tbsp parsley on top.

serves 4