For Raviolis:

1 can (15 1/2 ounces) white beans (great Northern, navy or cannellini beans), drained and rinsed
1/4 cup toasted pine nuts
2 cloves garlic
1 can (15 ounces) 100% pure pumpkin
1 teaspoon kosher salt
1/4 teaspoon ground, black pepper
3/4 cup grated Parmesan cheese
1 extra-large egg
48 refrigerated or frozen Chinese dumpling skins (about 1 pound)
Water for sealing raviolis
1 teaspoon white vinegar
20 drops yellow food color or dye
10 drops red food color or dye

For Sauce:

6 tablespoons salted butter
1 garlic clove, minced
6 tablespoons shredded Parmesan cheese
24 parsley sprigs, preferable flat-leaf parsley

Preparation Time: 40 minutes Cook Time: 5 minutes

Purée beans, pine nuts and garlic in food processor until smooth. Combine with pumpkin, salt, pepper, Parmesan cheese and egg.

To make ravioli, place 1 1/2 tablespoons filling in the center of a dumpling skin, moisten edges with water and top with another dumpling skin. Press edges firmly to seal, being careful to push all air out of ravioli before sealing pasta completely around filling. Crimp edges with a fork; repeat until all raviolis are formed.

Mix vinegar and food color. Paint raviolis the color of pumpkins with a small paintbrush. Let dry for at least 5 minutes; add a second coat and dry for 10 minutes more.

Heat a large pot of lightly salted water to boiling. Boil raviolis for about 3 minutes and drain.

While raviolis are cooking, melt butter in small skillet with garlic. Toss with drained raviolis and sprinkle with Parmesan cheese. Arrange on plates and place parsley around pumpkins like stems.

Servings: 8

Submitted by: Canned Food Fan: Recipe courtesy of Mealtime.org