Pumpkin Ravioli with Kefir Alfredo Sauce

Directions

1. In a large bowl, mix together the pumpkin puree and Farmer Cheese. Season with salt and pepper.
2. Line wonton wrappers on a sheet of parchment paper on a flat surface. Drop teaspoons full of cheese and pumpkin filling onto the center of each wrapper.
3. Paint the edge of the wrapper with water and seal by placing an additional wrapper on top to cover the filling. Use your fingers to press out any air pockets.
4. Square ravioli can be left as is or cut into festive shapes with a ravioli cutter or cookie cutter. If a cutter is used, be sure to press the edges of the ravioli to make sure it is sealed.
5. To cook, boil in a large pot of salted water for 3‐5 minutes. Stir gently to separate them as they hit the water.
6. Remove ravioli from pot with a slotted spoon and plate immediately. Serve with Alfredo sauce (below) or simple drizzled with olive oil, salt and pepper.
7. Alfredo Sauce: Heat 1 Tbsp olive oil in a sauce pan over medium heat. Add garlic and cook for 1 minute, or until fragrant. Add flour, stir until combined.
8. Slowly whisk in chicken broth and cook, stirring constantly, until the mixture comes to a boil. Reduce heat and allow to simmer until sauce thickens.
9. After the sauce thickens, remove it from heat and stir in Parmesan cheese until melted. Whisk in kefir and season with salt and pepper.
10. Sauce will continue to thicken as it stands. If sauce is too thick, add more kefir until desired texture is achieved.
11. Pour sauce over cooked ravioli, garnish with sautéed spinach and crushed pecans (if desired) and serve.