Categories: Pasta

Ingredients

• 1 lb. bulk pork sausage
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1/2 medium onion, chopped
• 15 oz. can pumpkin
• 1 cup heavy whipping cream
• 1/2 cup dry white wine
• 1/4 tsp each ground ginger, cinnamon and nutmeg
• 1/8 tsp cayenne pepper
• 20 wonton wrappers

Directions

1. In a large skillet, cook the pork sausage, celery, carrot and onion over medium heat until sausage is no longer pink and the vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.

2. Meanwhile, in a saucepan, combine pumpkin, cream, wine and spices. Heat through (do not allow to boil).

3. Preheat oven to 350. Spread 1 cup pumpkin sauce into a greased 13×9-inch baking dish. Place 2 tbsp. sausage filling in center of a wonton wrapper. Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat.

4. Top manicotti with the remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

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