Instructions: Add olive oil to a large skillet set over medium heat. Saute leeks and garlic until vegetables are softened and moisture has evaporated. Cool and combine with chopped duck, pumpkin puree, salt and pepper.

Place 1 tablespoon pumpkin filling in center of each wonton square. Brush edges of squares with water and place second square over first, pressing out air and sealing edges. Repeat until all are filled, placing filled ravioli on a rack as they are completed.

Heat a large pot of water (add a bit of oil to water to prevent sticking) to a gentle boil. Add a few ravioli, bring water back to gentle boil and cook for 2 minutes, or until they rise to the top. Transfer with a slotted spoon to a serving dish brushed with some oil from the jar of sun-dried tomatoes.

Cover and keep warm as remaining ravioli are cooking, brushing each layer with a bit of the sun-dried tomato oil.

Combine the additional olive oil, butter, sun-dried tomatoes and parsley and pour over ravioli, gently tossing to combine.

*Smoked chicken may be substituted.

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