PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE

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Pumpkin Ravioli with Sage Butter Sauce image

My sister sent me this recipe a couple of years ago and it is a big hit for people who love anything pumpkin.

Provided by Genny Bortner @gennybb

Categories     Pasta

Number Of Ingredients 10

1 cup(s) pumpkin, canned or cooked
1/2 cup(s) drained ricotta cheese or fresh
1/2 teaspoon(s) nutmeg
1/2 teaspoon(s) allspice, ground
1 tablespoon(s) grated parmesan cheese
50 - wonton wrappers
1/4 cup(s) unsalted butter
1/4 cup(s) fresh sage leaves (chopped for hte filling)
4 to 5 - fresh sage leaves (for the butter sauce)
- parmesan cheese (fresh)

Steps:

  • Combine, 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.

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