pumpkin, canned or cooked
drained ricotta cheese or fresh
grated parmesan cheese
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fresh sage leaves (chopped for hte filling)
4 to 5
fresh sage leaves (for the butter sauce)
parmesan cheese (fresh)
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
1Combine, the pumpkin, ricotta, chopped sage and spices together in a medium size bowl. Once completely mixed, cover bowl with foil and place in the refrigerator for 1 to 2 hours.
Lay out the wonton wrappers and add about a tablespoon of the pumpkin mix in the middle of the wrapper. Cross fold corner to corner and press the edges with a fork, then baste lightly around the outside with water. Drop all 50 wrappers in a pot of lightly salted boiling water for 2 to 3 minutes.
Sage Butter Sauce, in a sauce pan, melt the butter and add the fresh sage. Once it has completely melted, simmer for a few more minutes to release the flavor of the sage.
Drain the wontons, then place in a serving bowl. Pour the butter sauce and a few whole sage leaves. Top with freshly grated Parmesan cheese and serve.
About this Recipe
... ... Alaska_Grown - Sep 5, 2010
Wow, this sounds AMAZING!
J. Baldwin Hunnee - Sep 5, 2010
Have mercy! *fanning self*
joeyjoan K chachi - Sep 30, 2010
yummmmmmmmmmmmmmy I have so many pumkins this year was wondering what I would do with them.
LindaCarol Ertle SugarsMama - Oct 23, 2010
Oh. My. GOODNESS!!!! These are SO good. I even had help 'stuffing' the wrappers!! This recipe is going to be one of our "Keep in the front of the 'box'" recipe's!! It's good enough for company!!!
Suzan Baroni sebaroni - Oct 30, 2012
These were delicious. One suggestion: Use the wrappers for pot stickers (the ones I use from the Oriental market are called Gyoza. The noodle is a little thicker and holds up better when cooking. I cook them for about 5 minutes, unfrozen.