Ingredients

Pumpkin Stuffing 5 tbsp (75 mL) unsalted butter tsp (1 mL) crushed red pepper flakes 1 cups (375 mL) cooked and mashed hubbard or butternut squash cup (50 mL) Amaretto or Saronno cookie crumbs Salt to taste 2 egg yolks cup (125 mL) grated Parmesan cup (125 mL) fresh white bread crumbs Ravioli 12 round dumpling or wonton wrappers 1 egg white Garnish 1 tbsp (15 mL) olive oil 12 sage leaves Sauce cup (125 mL) butter 15 sage leaves, torn 2 tbsp (25 mL) lemon juice Salt and freshly ground pepper cup (125 mL) grated Parmesan

Description

This Is The Classic Pumpkin Ravioli Dish, Often Made With Pumpkin. You Can Substitute Canned Pumpkin For The Squash If You?d Prefer, But We Preferred The Texture Of The Squash And Pumpkin Will Have A Slightly Stronger Flavour. Use Chinese Dumpling Wrapper

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