With Cranberry Apple Cider Sauce. Pumpkin filled ravioli topped with an apple cider cranberry sauce and toasted walnuts. (vegan) unless you top with shredded parmesan.

(Servers 4-6)

Ingredients - Sauce
1 Tbsp. olive oil
2 Tbsp. chopped shallots
2/3 C apple cider
2 ½ C vegetable broth
1 tsp. garlic powder
2 tsp. fresh thyme +2 sprigs fresh thyme
½ C frozen cranberries
Salt & pepper to taste

Ingredients –Pumpkin Ravioli
¼ C chopped shallots
1 15oz can pumpkin puree
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. paprika
½ tsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. balsamic vinegar
Salt & pepper to taste
1 package wonton wrappers (makes approximately 30 ravioli)

OPTIONAL
Toasted Walnuts-Chopped
Grated Parmesan

SAUCE

• Sauté shallots in olive oil.
• Add broth, cider, garlic powder, thyme, and cranberries, salt & pepper
• Bring sauce to a boil, and then simmer and cover.

PUMPKIN RAVIOLI FILLING

• Heat 1 Tbsp. olive oil in a heavy pot and add onion
• Add pumpkin, cumin, coriander, paprika, oregano, garlic powder, and balsamic vinegar, salt & pepper.
• Allow flavors to cook through the pumpkin for 3-5 minutes and then turn off heat and allow mixture to cool.

ASSEMBLE RAVIOLI (additional ravioli can be frozen)

• Set wonton wrappers on a work service and spoon one teaspoon of mixture into the center the wonton wrapper.  
• Lightly brush the four sides of the wonton wrapper with water.
• Cover ravioli with wonton wrapper by placing it directly above mixture and pressing down on all sides to seal the wrappers together.  Push any air bubbles out while you seal the sides together.

COOK RAVIOLI

• In a pot of salted boiling water, place ravioli (approx. 5 at a time) into water.  Ravioli is delicate and will take approximately 3 minutes to cook through. Ravioli will float to the top and wontons will become translucent in color when cooked through.
• With a slotted spoon, remove ravioli and pour sauce over top.
• Top with toasted walnuts & grated parmesan cheese