Pumpkin Pockets

1. 1

   Preparation: Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften.

2. 2

   Add the pumpkin and stir to combine.

3. 3

   Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth.

4. 4

   Place a 1/2 teaspoonsized ball of filling in the center of each wrapper.

5. 5

   Wet the edges with water, and fold the ravioli over to form half moons.

6. 6

   Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles.

7. 7

   Bring a large pot of water to a boil and add 1 tablespoon of the salt.

8. 8

   Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float.

9. 9

   (Depending on the size of the pot, you may have to cook them in batches.)

10. 10

    Drain the pasta and toss them with butter and Parmesan.

* Per serving · 4 servings · Values may vary.