Fresh ravioli pasta or wonton wrappers.
3 or 4 spoonfuls of potato and pumpkin mash with cheese and spring onions
Small onion finely chopped.
Remove sausage casing and saute with a bit of chopped onion.
Add the mash and let it cool down.
When the filling is cold, make the ravioli.
Brush the fresh pasta or wonton with water.
Add a teaspoon of filling.
Either fold the pasta in two for small ravioli or place another wrapper on top for large ravioli.
When finished, cook the ravioli in batches over a strainer until they start to float or according to directions in the package.
Serve in chicken soup, or with some cream and parmesan cheese, or in tomato sauce.