Ravioli with Pumpkin Seed Pesto

Serves 8

For the pumpkin-sweet potato ravioli

* 1 cup canned pumpkin puree or roasted pumpkin puree*
* 1 cup sweet potato, cooked and mashed
* pinch nutmeg
* dash of salt
* 1/4 teaspoon pepper
* 72 wonton wrappers**

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.

**available in the refrigerated food or specialty food sections of most grocery stores.

For the pumpkin seed pesto

* 1/2 cup hulled green pumpkin seeds
* 1 1/2 cups fresh parsley
* 1 small clove garlic
* 1/2 cup extra-virgin olive oil
* 1/2 cup parmesan, grated
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cinnamon
* salt, to taste

To assemble the ravioli:

In a large bowl, combine pumpkin puree, mashed sweet potato, nutmeg, salt and pepper. Stir to combine.

Place about 6 wonton wrappers on your lightly floured work surface. Mound 1 tablespoon filling in the center and wet the edges of the wrappers with a little water. Place a second wrapper over the first, pressing down around the filling to expel any air. Seal the edges and trim the excess dough around the filling with a sharp knife or a decorative cookie cutter. Transfer the ravioli to a dry towel.

Repeat the process with the remaining wontons. Turn over the resting ravioli occasionally to let them dry slightly.

Bring a large pot of salted water to a gentle boil over medium heat. Do not let the water boil vigorously.

Cook the ravioli in batches of 8 to 12 for about 2 minutes, or until they rise to the surface and are tender. Transfer the cooked ravioli to a dishcloth, cover and keep warm while you make the sauce.

To prepare the pesto:

Preheat oven to 350 degrees.

Spread pumpkin seeds on a rimmed baking sheet and toast in oven for 5 minutes. Let cool.

Combine seeds, parsley and garlic in a food processor and process until finely chopped.

With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary.

Scrape mixture into a bowl and stir in the parmesan cheese, cayenne and cinnamon. Season with salt to taste.

To complete the dish:

Drizzle pumpkin-seed pesto on 3-5 raviolis per person. Finish the dish with a sprinkling of grated parmesan cheese, if desired.