pumpkin, canned or cooked
drained ricotta cheese or fresh
grated parmesan cheese
fresh sage leaves (chopped for hte filling)
4 to 5
fresh sage leaves (for the butter sauce)
parmesan cheese (fresh)
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.