PUMPKIN RAVIOLI with BROWN BUTTER & SAGE
Ingredients
- 1 cup pumpkin pie filling
- 4 oz cream cheese
- 1/4 cup finely grated Parmesan
- 1 egg
- 32 won ton wrappers or 16 egg roll wrappers cut in half
- butter
- toasted pumpkin seeds or pine nuts for garnish optional
- shaved Parmesan
- Lite Alfredo sauce [optional] or browned butter with sage sauce
Instructions
- Beat the egg and then combine the pumpkin pie filling with the cream cheese, Parmesan, and S&P.
- Spoon 1 T filling into center of 1 wontons, brush the edges with water and top with another wonton, pressing edges to seal.
- Place on a baking sheet lined with parchment or wax paper.
- Boil salted water and cook the ravioli in batches, til they float, about 3 min. Remove with slotted spoon and put on a towel to drain. Keep warm in a large skillet with a little melted butter.
- Brown butter in a skillet by melting butter, stirring and add sage for a minute once the butter begins to brown. Watch the butter carefully so that it doesn’t burn. Makes 16 ravioli, 4 main dish servings or 8 appetizer servings
- Season and garnish with pumpkin seeds and shaved parmesan and a drizzle of brown butter sage sauce.
Notes
Optional: top with sauteed or roasted vegetables such as asparagus and or zucchini, chopped cooked bacon or proscuitto, a drizzle of Alfredo sauce.