http://www.gaylea.com/recipes/action/print/rec_id/284

Finely chop 4 of the sage leaves. Stir the cottage cheese with the pumpkin, Parmesan cheese, parsley, garlic, salt, pepper and finely chopped sage.

Spread 30 wonton wrappers out on a clean work surface. Place about 2 tsp (10 mL) of the pumpkin mixture in the centre of each wrapper. Lightly brush egg white around the edge of each wonton. Top each with a second wonton wrapper. Crimp the edges tightly to seal, pushing out as much of the air as possible.

Bring a very large pot of salted water to a boil; carefully add the ravioli. Cook, gently stirring occasionally, for 3 to 4 minutes or until the ravioli float to the top. Use a slotted spoon to transfer the ravioli to six serving plates.

Meanwhile, melt the butter in a large skillet set over medium heat. Slice the remaining leaves into very thin slivers; add to the skillet and sauté for 1 minute. Stir in the broth and bring to a boil. Spoon the broth mixture over each portion of cooked ravioli. Sprinkle with walnuts. Season with additional Parmesan cheese to taste. Serve immediately.

Makes 6 servings Tips:

Arrange single layers of the filled ravioli, on baking sheets, between pieces of parchment paper. Freeze for 4 hours or until completely frozen; transfer to re-sealable freezer bags and freeze for up to 3 months. Double the cooking time for frozen ravioli.

Round wonton wrappers were preferred to make a classic ravioli shape but square wonton wrappers can also be used.

Per serving (5 ravioli with sauce): 401 calories, 15 g total fat, 855 mg sodium, 51 g carbohydrates, 3 g fibre, 15 g protein. Excellent source of vitamin A, folate and thiamin. Good source of riboflavin and iron. Source of vitamin D, magnesium, calcium and zinc.