Servings: 40

20 square wonton wrappers, 150g of fresh ricotta drained, 75g spinach (cooked and drained), 75g of pumpkin (drained), salt and pepper. 20 square wonton wrappers, 150g of fresh ricotta drained, 75g spinach (cooked and drained), 75g of pumpkin (drained), salt and pepper.

In one bowl I mixed half the ricotta and the spinach and in a second bowl, half the ricotta and the pumpkin, and seasoned.
I laid out the wonton wrappers, cut each in half, placed about a teaspoon of filling on each, then closed each ravioli around the filling.
I boiled water and cooked the ravioli for a couple of minutes until the dough was cooked (will depend on wrapper thickness), meanwhile I browned the butter and added the thyme. I served the pasta on green beans with grated 24 month parmigiano reggiano.