A savory way to enjoy pumpkin in the fall that's not pumpkin spice. These pumpkin ravioli have a creamy, nicely salted filling with just a note of nutmeg. After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce. A sprinkle of fresh Parmesan and crispy fried sage leaves are added when serving. Rich and flavorful, this is a fine dining meal with the best of fall flavors. This is delish!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pasta Yield: 6 Servings
Ingredients :
- 1 1/2 cup(s) pumpkin
- canned or cooked
- 1/2 cup(s) ricotta cheese
- 1/4 teaspoon(s) nutmeg
- 1/2 tablespoon(s) salt
- 1 package(s) wonton wrappers
- 12 - fresh sage leaves
- 6 tablespoon(s) butter
- 1/2 cup(s) Parmesan cheese
- 2 large eggs
Intructions :
- Mix pumpkin
- ricotta
- nutmeg
- salt
- and one egg.
- Beat the remaining egg and add a bit of water to make an egg wash.
- Set up an assembly line. Lay out 6 wonton skins.
- Add the pumpkin mix on one 1/2 of the skin.
- Brush the edge with the egg wash.
- Fold the wonton skin over and press to seal while pushing the air out of the ravioli.
- OPTIONAL: Place the ravioli on a cookie sheet and freeze before cooking.
- Bring a pot of water to a rolling boil and add salt to the water.
- In a skillet
- over medium heat
- begin to SLOWLY melt the butter.
- Add ravioli to the boiling water. When they float to the top they are done
- about 3-4 minutes.
- As the butter begins to turn brown
- add the sage leaves.
- Drain the pasta and add to the skillet.
- Mix well. Add half of the Parmesan cheese. Plate and garnish with more cheese and sage leaves.
Rated 5/5 based on 80 Reviews
Keyword : recipe-American-Pasta-Stove Top