Instructions: ^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and garlic. Stir often over medium heat until onion is limp, about 10 minutes.

Remove from heat. ^ Add curry powder; stir about 1 minute. Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt.

Makes 4 cups. ^
Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant tablespoon of pumpkin filling in center. Brush edges of wrapper with egg white. Fold wrapper over to make triangle. Press edges together to seal. ^ Place ravioli on a flour-dusted baking sheet; cover with plsatic wrap. Repeat to make more ravioli. MAKE AHEAD: CHILL-refrigerate up to 1 hour. FREEZER-freeze until firm, then thaw 3 minutes to loosen enough to move the ravioli and transfer to airtight containers. Freeze up to 1 month.

TO COOK all. In 2 pans (5 to 6 qts each) bring 3 qts water to boiling over high heat. Add half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just until heated through: 4-5 minutes

(5-6 if frozen).

NOTES : Ravioli with Pumpkin Filling (makes 4 cups) Use Won Ton wrappers (6 dozen is about 14 oz package)

Serves about 3 or 6 per person (soup or
main-course servings)

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