Pumpkin Raviolis

You may be balking at the idea of making ravioli by hand, but this recipe calls for frozen dumpling wrappers instead of hand-kneaded dough. Some call it cheating. We call it genius.

For Raviolis:
1 can (15½-oz) white beans (great Northern, Navy or cannellini beans), drained and rinsed
¼ cup toasted pine nuts
2 cloves garlic
1 can (15-oz) 100% pure pumpkin
1 tsp kosher salt
¼ tsp ground black pepper
¾ cup grated Parmesan cheese
1 extra-large egg
48 refrigerated or frozen Chinese dumpling skins (about 1 lb)
Water for sealing raviolis
1 tsp white vinegar
20 drops yellow food color or dye
10 drops red food color or dye
For Sauce:
6 tbsp salted butter
1 garlic clove, minced
6 tbsp Parmesan cheese
24 parsley sprigs, preferable flat-leaf parsley

Purée beans, pine nuts and garlic in food processor until smooth. Combine with pumpkin, salt, pepper, Parmesan cheese and egg.
To make ravioli, place 1½ tablespoons filling in the center of a dumpling skin, moisten edges with water and top with another dumpling skin. Press edges firmly to seal, being careful to push all air out of ravioli before sealing pasta completely around filling. Crimp edges with a fork; repeat until all raviolis are formed.
Heat a large pot of lightly salted water to boiling. Boil raviolis for about 3 minutes and drain.
While raviolis are cooking, melt butter in small skillet with garlic. Toss with drained raviolis and sprinkle with Parmesan cheese.
Arrange on plates and place parsley around ravioli to make them look like pumpkins with stems.