"Pumpkin Pie" Ravioli

I cannot believe I have officially come up with over 100 original recipes. I am so excited! (And my mind continues to swirl with many more....) One of my favorite recipes was my Toasted Ravioli so I decided to change it up for the season and Pumpkin Pie Ravioli was born! This made a fun, finger food dinner as I roasted green beans to make "green been fries"-I didn't even put forks on the table! This would also be a fun appetizer to serve at Thanksgiving or a holiday party.

Here's What You Need:
9oz fresh ravioli (Like Four Cheese by Buitoni)
1 cup of graham cracker crumbs
Seasoning for crumbs: 1/4 tsp each salt and cayenne, 1/2 tsp smoked paprika
2 eggs, whisked with a splash of ff milk or ff half and half
1 cup pumpkin
1/4 tsp each nutmeg, cinnamon*, salt
1/3-2/3 cup of ff half and half
Extra virgin olive oil

Here's What You Do:
Heat about 1-2 capfuls of oil over medium high. Heat the pumpkin and nutmeg, cinnamon, and salt over medium or medium low, adding the half and half. (Be sure not to bring it to a boil since low fat dairy will curdle.) Whisk the eggs with the half and half or milk. Mix the crumbs with the seasonings noted. Divide the ravioli into 2 or 3 groups. Dip the first handful of ravioli into the egg mixture and then roll into the crumbs, making sure each piece is covered. Shake them and then add to the hot oil. (Be sure that they are not over crowded.) Heat about 2 minutes the first side and then 1 minute on the second side. Set aside and keep warm. Add more oil to the pan and toast the 2nd handful. Repeat if you need for the third group. Serve with the pumpkin dipping sauce.
*If you like cinnamon, I recommend doubling this amount.

Kid Tip:
Kids tend to love finger food, so this will probably be a  hit! You can change up the dipping sauce if they don't like pumpin.

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