lamb, pumpkin, and goat cheese ravioli.

This ravioli fed three, over six feet, very hungry men.  That is a true recipe test.  I cheated and used uncooked wonton paper (the dough used for dumplings) for the pasta and stuffed with the filling.  It takes some time but it relatively easy when you put a little assembly line together in your kitchen!

Filling:

• Saute one onion
• Add 1/2 lb of ground lamb and brown.  Season with salt, pepper, a touch of cayenne, and some cinnamon. 
• Pull off stove and add puree of 1/2 roasted pumpkin.
• Mix with 1 c or more of crumbled high quality goat cheese.

 Filling the Ravioli:

• Cut the large wonton papers into fours to make squares the size of desired ravioli.
• Crack one egg in a bowl and mix.  The egg wash binds the ravioli together.
• Lay multiple wonton papers down in an assembly line fashion.  Scoop less than a spoonful of filling on the ravioli squares, use your finger to border the filling with egg wash and top each with another wonton square so that the top ravioli square lies evenly on the bottom square.
• Make sure the air is out of the center and use a fork to make a decorative edge around the ravioli.
• Then boil until ravioli floats to the top.
• Take ravioli out individually and layer some oil.  They stick together very easily so dont lie on top of each other!

Add to your favorite sauce and you are done!  I paired the ravioli with a sage brown butter sauce and a simple mixed green salad.  Baked apples for dessert completed the delicious and filling meal.