Culinary Corner: Sausage Manicotti with Pumpin Sauce


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


  1. In a large skillet, cook sausage, celery, carrot and onion over medium heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles, drain.
  2. Meanwhile, in a large saucepan, combine pumpkin, cream, wine and spices. Heath through (do not allow to boil).
  3. Preheat oven to 350°. Spread 1 cup pumpkin sauce into a greased 13×9-in. baking dish. Place 2 tablespoons sausage filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat.
  4. Top with remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Recipe from “Taste of Home”