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Pumpkin-filled Ravioli In Herbed Cream Sauce

Source of Recipe

Marsha


List of Ingredients

Ravioli:
* 1 c. canned pumpkin
* 1 c. cooked and mashed sweet potato
* pinch nutmeg
* dash salt
* 1/4 tsp. white pepper or to taste
* 12 won-ton wrappers

Sauce:
* 1 4-oz. pkg, neufchatel cheese @ room temperature
* 1/2 c. plain lowfat yogurt
* 1/2 c. skim milk
* 1 T. unbleached flour
* 1/4 tsp. dried thyme or 1 tsp. minced fresh
* 1/4 tsp. salt, pepper
* 1/4-1/2 c. fresh grated Parmesan cheese


Recipe

Ravioli:
Combine all ingredients except won-ton wrappers. Place a won-ton wrapper on floured work sruface. Mound 1 T. of filling in center, and wet edges of wrapper with a little water. Place second wrapper over the first pressing down around filling to expel any air. Seal edges and trim excess with knife or cookie cutter. Transfer Ravioli to dry towell. Repeat for remaining won-tons. Turn Ravioli over occasionally to let them dry slightly. Bring a large pot of salted water to a gentle boil. Cook 8-12 ravioli till they rise to surface and tender about 2 min. Don't let water boil hard. Transfer cooked ravioli to a dishcloth. Cover and keep warm.

Sauce:
Mash together softened cheese, yogurt and milk in small saucepan, whisk in the flour. Stir over low heat till very smooth. Do no let sauce boil. Stir in herbs, salt and pepper. Remove from heat. Top each Ravioli with sauce and a sprinkling of Parmesan.