Pumpkin Tortelloni					serves 10 as appetizer
	from Gourmet Magazine, 1988(?)

This is an easy way to make extremely tasty fresh pasta, taking advantage of
Chinese wonton wrappers.

For the tortelloni:
	1/4 lb shallots, minced (~ 1c)
	3 cloves garlic, minced
	3 T unsalted butter
	1/2 c fresh breadcrumbs
	1 T crumbled dried sage
	1/2 t salt
	1 c solid-packed canned pumpkin
	1/4 t lemon zest, grated
	1/2 c grated Parmesan cheese
	40 wonton wrappers

For the vegetable sauce:
	4 carrots
	1 lb broccoli, stems removed, cut into 1/2" florets (~ 4c)
	3 T unsalted butter
	2/3 c olive oil
	2 1/2 c chicken broth
	1/2 lb green beans, trimmed, cut diag. into 1/2" lengths
	1/2 lb plumb tomatoes, halved, seeds discarded, diced into 1/3" pieces
	1/2 c solid-packed canned pumpkin
	1/4 c grated Parmesan cheese

To make the tortelloni:
	The filling:  Cook shallots, garlic, butter over med (?) heat, 
	stir until soft.  Add breadcrumbs, sage, salt, stir one minute.  Add 
	pumpkin, zest, and pepper to taste.  Stir until heated through, then 
	remove from heat, add Parmesan, and cool.
		Peel one wonton wrapper off stack, and place 1 rounded 
	teaspoonful of filling into center of a wrapper, wet the edges, and 
	fold over along diagonal.  Press the edges closed, and then lift the 
	two symmetrical corners together and squeeze to fasten.  Make one layer 
	of tortelloni on floured towel, and finish making the other 39
	pieces.  The pasta can either be cooked immediately, or left out to 
	dry (about 3 hrs), then stored, covered and  refrigerated, for up to 
	1 wk, or frozen for several months.

Vegi sauce:
	Cut 4-5 lengthwise grooves into the carrots, then cut crosswise into	
	1/4" thick disks (actually, more like fancy flowers).  Combine
	carrots, broccoli, butter, oil, and broth in pot, bring to a boil,
	and then simmer covered for 3 minutes (until tender).  Add the green
	beans, tomato, pumpkin, and salt & pepper to taste.  Bring to a boil
	again and then simmer 7 minutes (until tender).

Cooking the Pasta:
	Boil some salted water, add tortelloni, and cook 2-3 minutes.  Drain,
	sprinkle with Parmesan cheese, and spoon some of the veggi's over
	the pasta.