Pumpking Ravioli and Sage Butter Sauce Recipe - Simply Rurban

I have been craving pumpkin raviolis ever since I made all the pumpkin puree awhile back. I decided to take a short cut and use wonton wrappers instead of making the pasta myself. This saved on time, especially since Stella had a soccer game Sunday afternoon.

Ravioli Face

Pumpkin Ravioli with Sage Butter Sauce

Ingredients

1 cup pumpkin puree (can use can)
4 ozs. cream cheese, softened
1/4 cup fresh, finely grated parmesan cheese
1 large egg
Salt and pepper
Wonton wrappers
6 Tbl butter
Fresh sage
Bread crumbs

1. In a medium bowl, mash the pumpkin, cream cheese, parmesan, egg and some salt and pepper. I found that I had to add some bread crumbs since I had used defrosted pumpkin puree and it was a little to liquidy.

2. Line a baking sheet with parchment paper and set aside.

3. On a cutting board or the counter – lie about about 16 wonton wrappers. Spoon a tablespoon of the pumpkin mixture in the center of the wrapper.

4. Fill a small dish with water, using your finger rub water around the edge of the wonton wrapper. Place a wonton wrapper on top, pressing out the air and seal around the edges by pushing down – if it is not sealing use a little more water. Place on the lined baking sheet.

5. Bring a pot of salted water to a boil.

6. In a small saute pan, melt the butter over low heat – once the butter begins to brown add the sage, tearing the leaves. After about 20 – 30 seconds, take the pan off the burner. Let the sage infuse into the butter.

7. Working in batches, cook the ravioli in the boiling water until they float to the surface about 3 minutes.

8. Using a slotted spoon, take the ravioli out of the boiling water. Place on plate and drizzle with butter sauce. Sprinkle with some parmesan cheese. Grab a fork and enjoy!