Title: Pumpkin ravioli triangles
 Categories: Pasta, Pumpkin
      Yield: 3 Servings
 
 
        2 TB butter or margarine
        2 md onions -- chopped
        1 TB fresh ginger -- minced
        1    clove garlic -- pressed
        1 TB curry powder
       16 oz canned pumpkin
        1 c  ricotta cheese
        1 lg egg
        1 lg egg YOLK
  :       pn salt
        6    dozen won-ton wrappers
  :          -(3" squares)
        1 lg egg WHITE -- slightly
  :          beaten
  
  ^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and
  garlic. Stir often over medium heat until onion is limp, about 10
  minutes. Remove from heat. ^ Add curry powder; stir about 1 minute.
  Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt.
  Makes 4 cups. ^ Cover the pastry in plastic to keep moist. Place 1
  wrapper on a board; place a scant tablespoon of pumpkin filling in
  center. Brush edges of wrapper with egg white. Fold wrapper over to
  make triangle. Press edges together to seal. ^ Place ravioli on a
  flour-dusted baking sheet; cover with plsatic wrap. Repeat to make
  more ravioli. MAKE AHEAD: CHILL-refrigerate up to 1 hour.
  FREEZER-freeze until firm, then thaw 3 minutes to loosen enough to
  move the ravioli and transfer to airtight containers. Freeze up to 1
  month.
  
  TO COOK all. In 2 pans (5 to 6 qts each) bring 3 qts water to boiling
  over high heat. Add half the ravioli to each pan. Cook uncovered over
  medium heat (water should simmer gently) just until heated through:
  4-5 minutes (5-6 if frozen).
  
  [mcRecipe 22 Sep 96 patH]