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Pumpkin Ravioli With Broth

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main-dish soups nut free vegetarian dinner lunch italian


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1 Tbs. olive oil

1 large leek with white and light green parts, rinsed and thinly sliced (1 1/4 cups)

1 14-oz. can low-sodium vegetable broth

1 Tbs. chopped fresh sage (or 1 tsp. dried sage)

1/8 tsp. ground white pepper

1/4 cup water

1 Tbs. cornstarch


1 15-oz. can puréed pumpkin

1/4 cup freshly grated parmesan cheese, optional

1/2 tsp. fennel seeds, coarsely crushed

1/4 tsp. salt

1/4 tsp. freshly grated nutmeg

1 10-oz. pkg. won ton skins

1 large egg, beaten

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