Pumpkin & Apple Wonton Ravioli In Kale Mushroom Broth

Step 1: Note: In the regular grocery stores ... I have seen - square or round, small or large, regular or whole wheat wonton wrappers; although whole wheat are not as common. So depending on which one you use; the amount of ravioli you prepare, can vary. I like to use the larger plain or whole whole wheat round ones, and fold over; making half moons. Use a large square to make a triangle; or use 2 of the smaller ones, to make square or round ones. It is totally up to you.

Step 2: Apples, Onions, and Garlic ... I like to use a nonstick pan for this; so, no extra butter is added, just a little nonstick spray. But, if you don't have a non stick pan; just use a little butter or olive oil. Add the shallot, garlic, and apple; and cook on medium heat for 3-4 minutes, stirring often; until soft and tender. Remove from the heat; and transfer to a bowl to cool.

Step 3: Filling ... Add the pumpkin, ricotta, goat cheese, nutmeg, sage, salt, and pepper to the bowl with the apple/onion mix; and mix until combined. Cover with plastic wrap; and, refrigerate for 30 minutes to 1 hr before making the ravioli. Check once more to see if it needs additional salt and pepper.

Step 4: Ravioli ... Again, make whatever size or shape you want. I am using whole wheat skins; and, making large half moons.

Step 5: Add your filling in the center, not TOO much (about 2 teaspoons for the lg skins); and using your finger, lightly wet the edge of the wonton with water, fold in half; and, crimp the edges together using a fork. I find that this is the easiest method.

Step 6: Note: Lay out a few wonton skins (4-5) at a time; and, the keeps the others in their package covered with a damp paper towel, so they do NOT dry out.

Step 7: Transfer your raviolis to a sheet pan, lined with parchment paper, to firm up. And, make sure to cover them with plastic wrap. I prefer to firm them up first before cooking. They tend to get very soft while you make them. In the freezer for 15-20 minutes; or, in the refrigerator for 30-45 minutes.

Step 8: At this point you can cook them for dinner; Or, if you let them go until they a frozen solid; you can store them in small baggies - 6+ ravioli per baggie. Usually I use a vacuum sealed bag; to make sure they don't get any freezer burn. NOTE: You can cook the ravioli right from the freezer; which makes this a great make ahead dish.

Step 9: Broth/Sauce ... As the ravioli firm up, make your broth/sauce. In a large deep saute pan, add enough olive oil to lightly coat the bottom of your pan; maybe 1 tablespoon, and bring to medium heat. Add the leeks, onion, garlic, mushrooms; and saute until slightly tender (stirring often), about 3-4 minutes. Next, add the kale; and, season with salt and pepper; cook 2-3 minutes until wilted down. Then, add the wine, broth (use chicken or vegetable), cover; and cook about 7-10 minutes until the kale is tender.

Step 10: Ravioli ... As the broth/sauce simmers, cook your ravioli. Cook in plenty of boiling salted water - when, they float, they are done. they only take 5-7 minutes if that. Again, you can cook these right from the freezer; which makes this a great make ahead project.

Step 11: Serve and ENJOY! ... Add the ravioli (as many as you like) to a bowl, and ladle the broth/sauce over the top. Garnish with the pumpkin seeds and shaved cheese. A nice pumpernickel or rye roll would be perfect; and maybe a salad of fall fruits.