In a bowl, mix together the pumpkin, syrup, cinnamon, curry powder and ginger until blended. Fill small bowl w/ water.

To assemble the raviolo, place 1 tps of filling in center of wonton wrapper. Dip you finger in the water and wet the edges of the wrapper. Bring the edges of the wrapper together, sealing it firmly w/ your fingers and gently pressing out any air bubbles. Repeat w/ remaing wrappers and filling.

In large suacepan, bring 3" water to boil over high hear, boil no more than 6 ravioli @ a time for 2-3 minutes or until they float to the top, the wrappers are translucent, and the edges are tender. Remove w/ slotted spoon and serve.

This will keep in the fridge for up to a week, but do not freeze well. Cooked ravioli need only 1 minute to be reheated.

The Baby Bistro Cookbook

25 ravioli

45

This recipe is actually from the cookbook "Baby Bistro" (one of my favorite baby cook books), but it is just so damn good (for baby and mama - and anyone else). Plus, it is fun to make. And, I have discovered you can try putting anything into wonton wrappers and have fun.

The 45 minute prep. time is based on how long it takes me w/ one wild, super short attention span, 14 month old in the kitchen w/ me. It can be made much faster

1 can (14 ounces) Pumpkin (not pumpkin pie filling)

1 TBS maple syrup

1 tps ground cinnamon

1/2 tps mild curry powder

1/2 tps ground ginger

25 wonton wrappers (the Asian aisle of super market, or an Asian market)