Ingredients:

1 cup canned pure pumpkin puree

4 ounces fat free cream cheese, softened

1/4 cup finely grated parmesan cheese

shaved parmesan for serving

1/4 cup eggbeaters

salt & pepper

40 won ton wrappers

1/4 cup shelled pumpkin seeds toasted

6 tablespoons smart balance (instead of butter)

Directions:

1. In a medium bowl, mash together the pumpkin, cream cheese, Parmesan, eggbeaters and two pinches of salt and pepper.

2. Line a baking sheet with parchment paper and set aside. Spoon a tablespoon of the pumpkin-cream cheese filling into the center of 20 wonton wrappers, brush edges with water, top with the remaining 20 wrappers and press gently with a fork to seal, gently squeezing out the air. Arrange in a single layer on the prepared baking sheet.

3. Bring a pot of salted water to a boil. Meanwhile, in a large skillet, melt the Smart Balance; keep warm.

4. Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon, add the ravioli to the Smart Balance in the skillet and turn gently to coat.

5. Season with salt & pepper. Scatter the toasted pumpkin seeds on top and top with shaved Parmesan cheese.

Bon Appetit!