Best Pumpkin Wonton Ravioli W Sage Butter Cream Recipes

PUMPKIN WONTON RAVIOLI W. SAGE BUTTER CREAM

Steps:

• Combine pumpkin, egg, salt & pepper.
• Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
• Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
• When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
• Drain ravioli.
• Melt butter in pan with olive oil.
• Add half & half, sage and salt & pepper.
• Add ravioli to sauce and simmer for 1-2 minutes.
• Serve with fresh shaved parmigiano regiano.

PUMPKIN AND CREAM CHEESE RAVIOLI IN SAGE AND BUTTER SAUCE

Steps:

• Mix the pumpkin, cream cheese, cumin, salt and pepper.
• Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
• Boil the ravioli for 2-3 minutes to cook.
• Melt the butter in a pan with the sage.
• Cook the butter until it browns and remove from heat immediately.
• Toss the ravioli and sauce and serve.

PUMPKIN WONTON RAVIOLI

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
• Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
• Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli.
• Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and "paint" around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.

PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• Mix pumpkin, ricotta nutmeg, salt and one egg.
• Beat remaining egg 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 raviolis on a cookie sheet and freeze before cooking)
• Bring a pot of water to a rolling boil add salt to the water. In a skillit over medium heat begin to SLOWLY melt the butter. Add the ravioli to the boiling water when they float to the top they are done. As the butter begins to turn brown add the sage leaves. Drain the pasta and add to he skillet, mix well add 1/2 the parmesan cheese - plate and garnish with more cheese and sage leaves.