I worked very hard to make this recipe extra special and it is as fine as any bistro offering. Make as many ravioli as you want and then freeze them and pop them in simmering water when you want a special meal or a unique Thanksgiving offering. You can use fresh pasta sheets to make the ravioli (and cut with a paring knife into small squares or a round or square ravioli cutter) or handier still, won ton wrappers. Won ton wrappers are easier to work with unless you you’re your own fresh pasta or really supple, soft, fresh pasta from a gourmet shop. Store-bought fresh pasta (in our testing) was too tough to work with. Canned pumpkin is a noble shortcut but make sure you purchase plain pumpkin (not spiced pumpkin puree). For your own pumpkin filling, roast (not boil) the pumpkin.
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Hi there, fellow home and pro baker and fan of great recipes….