Pumpkin Ravioli with Poppyseed Butter

I wanted something filling yet vegetarian for a dinner party, and came up with this experiment (based on beet ravioli with poppyseed butter that I've been served elsewhere). The ravioli do stick together a lot, which causes some of them to rip and leak contents--this is a problem that oil helped with but did not cure. I used drained yogurt to lighten the filling, but probably ricotta would work too. It looks like a lot of butter--and is--but the recipe also serves 10 people. Also, it is more appetizing than in the badly-flashed picture!

Pumpkin Ravioli with Poppyseed Butter

3 packages won ton wrappers
3 15 oz. cans pumpkin
12 oz fat-free plain yogurt
1 small shallot, diced finely
1.5 tsp allspice
1/2 tsp cumin
a few good shakes red pepper flakes
1/4 tsp ginger
1 stick butter
2 tbsp poppyseeds
olive oil as needed

An hour a head of time, line a strainer with two sturdy paper towels. Empty the yogurt in the lined strainer and drain one hour.

In a large bowl, mix pumpkin, shallot, drained yogurt, allspice, cumin, ginger and red pepper flakes. Lay out several won ton wrappers. Place 1/2 tsp pumpkin mixture in the center. Dip your fingers in water and wet the edges, then fold the wrapper in half around the filling. Make sure to seal the corners. Continue until you have used up all the wrappers and filling. Working in batches, boil the ravioli for about 2 minutes--do not overcook or they will become gummy and even stickier. As each batch drains, drizzle with olive oil to prevent sticking. When all ravioli are cooked, melt butter in a saute pan. When it starts to foam, add poppy seeds and cook for a minute or two, until the butter JUST starts to color. Pour the butter-poppyseed mixture over the ravioli and toss to coat (it may be helpful to put the ravioli in more than one dish). Serve warm or equally good at room temperature.

Serves 10.