Makes 32 ravioli (enough for 4 main course servings or 8 appetizers)
- 1 cup (250 mL) Ontario Pumpkin purée
- 1 tbsp (15 mL) butter in tiny bits
- 1-1/2 tsp (7 mL) cornmeal
- 1 tsp (5 mL) crumbled dried sage
- 1/2 tsp (2 mL) dried thyme
- salt and pepper to taste
Place 8 egg roll wrappers (available in produce departments) on work surface; brush with beaten egg.
Place heaping teaspoon (5 mL) pumpkin mixture in middle of each quarter of each sheet (4 mounds per sheet). Place another wrapper, egg side down, exactly on top of each; press down all around each mound from centre out.
Cut into 4, pressing edges with tines of fork to seal well.
In large pot of boiling water, cook half at a time until wrappers are tender, 4 to 5 minutes per batch. Drain well.
Toss with 1/4 cup (50 mL) melted butter and 2 tbsp (25 mL) chopped fresh parsley.
Sprinkle with lots of freshly grated Parmesan cheese and serve immediately.