As I write this it is foggy and wonderfully cool outside, which seems appropriate for a pumpkin based recipe. This appetizer is delicious any time of the year, but I do like to serve it from now through the holidays.
You can easily double this recipe and have the won tons for dinner instead of as an appetizer if you like. And, as usual, add or change ingredients to make this recipe your own.
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Makes 16 Pumpkin Won Tons
Serves 4 as an appetizer
Prep time is about 20 minutes
Chill time is about 8 minutes
Cook time is 3 minutes
You will need-
Cutting board for work surface
1 cup ramekin for egg wash
Small pastry brush
Small bowl to mix filling ingredients
Large cookie sheet lightly coated with vegetable cooking spray
6 quart pot filled 2/3 with water
Large slotted spoon
10” sauté pan
16 Won Ton wrappers
4 tablespoons pureed pumpkin such as Libby’s
2 tablespoons ricotta cheese
1 pinch of salt
1 egg whisked with 1 tablespoon water for egg wash
1 tablespoon butter
2 tablespoons finely minced shallot
1 tablespoon finely minced fresh sage leaves, about 10 leaves
1 tablespoon finely minced flat leaf parsley
Parmesan cheese for sprinkling over won tons
Put butter, shallots and sage in the sauté pan and set aside.
Turn heat on under pot to bring water to a gentle boil.
Mix together the pumpkin, ricotta and salt until well combined.
Put 1 won ton wrapper on the work surface with the non-corn starch dusted side face up. Brush a small amount of the egg wash down the left side and bottom only of the won ton. Spoon 1 teaspoon of the pumpkin mixture into the middle of the won ton. Fold the non-egg washed corner of the won ton over to the egg wash corner forming a triangle. Gently but firmly push down on the edges to seal them. Place the finished won ton on the lightly sprayed cookie sheet. Repeat this process until you have made all 16 wontons. Place the cookie sheet with the won tons in the refrigerator to chill while you sauté the shallots.
Turn heat to medium-low under sauté pan. Melt butter and stir to combine with shallots and sage. Continue to stir until shallots are softened, about 8 minutes. Turn off heat and let rest while you cook the won tons.
Take won tons out of the refrigerator and place 4-8 at a time in the gently boiling water (you don’t want the won tons to stick together, so don’t overcrowd). Cook for 3 minutes, pushing the won tons around the pot with the slotted spoon so they cook evenly. Remove the won tons, one at a time with the slotted spoon letting as much water as possible drain through the holes. Place the won tons on a plate. Use a fork to fold and slightly overlap the corners into the middle forming an envelope shape. Spoon a ¼ teaspoon of the shallot mixture onto the middle of each won ton, sprinkle with parmesan cheese and parsley, and serve immediately.
Note: I freeze any left-over pumpkin puree in a freezer zip-lock bag in ½ cup increments. That way you know how much you have left for another recipe.
You can dry any left-over sage on a paper plate or paper towel on your kitchen counter. When it is completely dry store it in a glass jar for other recipes.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.