Pumpkin ravioli with wild mushroom sauce

Dante' and I had a kitchen full of chanterelles and hedghogs and used them to create this fabulous recipe!

PUMPKIN RAVIOLI WITH WILD MUSHROOM SAUCE

1 can pumpkin puree or equivalent from fresh, baked, boiled or steamed pumpkin
1 small container ricotta cheese or cottage cheese
1 package wonton wrappers
2 sticks of butter
1-2 tbsp sage
approx. half a pound of mixed wild mushrooms, or whatever you can get at the grocery store

In a medium bowl, mix the cheese with the pumpkin. Salt and pepper to taste.
Fill each wonton wrapper with a very small amount of filling and use a finger dipped in water to seal the edges tightly. Lay filled ravioli in a single layer on greased waxed paper or foil to prevent sticking.

Next, melt two sticks of butter in a large sauce pan. Add sage to taste. Add mushrooms and gently cook til mixture is reduced slightly. Keep warm.

In the meantime, bring a large pot of water to boil. At a full boil, drop in 4-5 ravioli at a time. They will float to the surface when they are done. Remove and put back on the waxed paper or foil.

On each dinner plate, mound a few ravioli, topping with the mushroom mixture.

Eat Well!
-EJ