Pumpkin Ravioli in Sage Butter
1 ccooked or canned pumpkin
3/4 cdrained ricotta cheese
1/4 ccream cheese with garlic and chives
1 tspground all spice
2 Tbspgrated parmesan cheese
1/4 cfresh sage minced
5fresh sage leaves
·freshly grated parmesan cheese for sprinkling
How to Make Pumpkin Ravioli in Sage Butter
- Mix first six ingredients together and refrigerate for 2 hours.
- Take one wonton wrapper and lay on work space. Dip fingers in water and rub around edge of wrapper. Add about a tablespoon of pumpkin mixture in center add another wonton wrapper on top and seal edges with a fork. Set each wonton on parchment paper lined baking sheet. When all wontons are complete refrigerate for another hour.
- Meanwhile melt butter on stove and add the sage leaves and let steep for the hour.
- You can cook these in three different ways. Bake in oven at 350 degrees brushing with sage butter until browned. Deep fry in 350 degree hot oil until browned and drizzle with sage butter or bring a large pot of salted water to a hard boil and gently lower ravioli in a few at a time until they float to the surface. Remove with slotted spoon. Serve with sage butter drizzled over and top with fresh grated parmesan.