Pumpkin Ravioli

 

A pumpkin stem.

Image via Wikipedia

 

1 package of won ton wrappers

1 can of pumpkin

1 tbsp cinnamon

1 tsp pumpkin pie spice

1 tbsp agave nectar

Place canned pumpkin in bowl, add in all the spices and agave nectar. Mix well. Place won ton wrappers on kitchen counter lightly dusted with flour. Place 1-2 tsp of pumpkin mixture on top of each wrapper and then fold into a triangle.Pinch around all the edges to seal in pumpkin, use a water bowl to dip your fingers in to help create adhesion.  Add the raviolis to boiling water ( add EVOO to water to keep them from sticking to one another) and cook for about 3 min..they will float to top!. Place on plate and cover with sauce!

Sauce:

2 cups of fat free creamer

2 tbsp unsalted butter

1/2 tsp nutmeg

1 tbsp cinnamon

2 packets of splenda

salt and pepper

1 tbsp corn starch

Bring fat free creamer and butter to a low boil and lower heat. Add in spices and corn starch, whisk together for 1 min and reduce heat to a simmer for about 5 minutes. Add additional corn starch to your desired consistency . Pour over pumpkin ravioli and enjoy!

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