25 1cn(14 ounces) Pumpkin (not pumpkin pie filling) 1TBS maple syrup 1tps ground cinnamon 1tps mild curry powder 1tps ground ginger 25wonton wrappers (the Asian aisle of super market, or an Asian market) 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.