• ½ cup roasted pureed pumpkin or winter squash
• ½ cup ricotta cheese
• ½ teaspoon salt
• 1 teaspoon olive oil
• 1 tablespoon minced shallot or red onion
• ¼ chopped frozen spinach, thawed and well-drained
• 3 tablespoons grated parmesan cheese
• Pinch grated nutmeg
• ½ teaspoon maple syrup, or to taste
• Black pepper
• 1 egg, beaten
• One 12-ounce package wonton wrappers or fresh pasta sheets
• Tomato sauce or butter and cheese, for serving
1. In a fine sieve set over a bowl, combine the pumpkin, ricotta and salt and let drain for 30 minutes.
2. Meanwhile, in a small skillet, heat the olive oil. Add the shallot and sauté over medium heat until soft, 2 minutes. Add the spinach and sauté for 2 more minutes.
3. In a bowl, combine the drained squash mixture with the spinach mixture. Stir in the parmesan and nutmeg. Add maple syrup and black pepper to taste. Stir in the egg.
Have ready a bowl of water.
4. To make wonton ravioli, place a scant teaspoon of filling in the center of a wrapper. Use a damp finger to moisten the edges of the wrapper, then fold it over the filling to form a rectangle.
5. To make ravioli with fresh pasta, dot a sheet of pasta with teaspoons of filling at 2-inch intervals. Use a damp finger to moisten the edges of the pasta, then fold the sheet over the filling.
6. Press around the filling to seal, squeezing out any air bubbles, then use a ravioli cutter or knife to form half-moon or square ravioli. Repeat until all the filling has been used.
7. To freeze the ravioli, lay them out on a baking sheet until hard, about 20 minutes, then transfer to a freezer bag. Boil fresh ravioli in salted water for 3 to 4 minutes, frozen ravioli for 5 minutes. Drain and serve.
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