For a vegan option, use soy or rice milk and vegan margarine or for gluten free, simply use gluten f...
2 cups cooked pumpkin
2/3 grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
12 wonton wrappers
2 tsp salt
1 cup chicken broth
3 tbsp unsalted butter
Chopped parsley and pine nuts, to garnish
Combine pumpkin, parmesan, 1 tsp salt and pepper.
Spoon 2 tsp pumpkin mixture into centre of each wonton wrapper and dab edges of dough with water.
Bring 2 sides of wrapper together and pinch to form a seal.
Bring a large pan of water to the boil with the other tsp salt.
Cook for 7 minutes and drain.
Place broth and butter in a pan and bring to boil. Add ravioli and toss to coat.
Sprinkle with parsley and pine nuts before serving.