Yield: 4 servings
Ingredients for filling:
- 3 tbsp. butter
- 2 cloves garlic, finely chopped
- 15 oz. can pumpkin puree
- ¼ tsp. salt
- ¼ tsp. chili powder
Ingredients for ravioli:
- ¼ cup pine nuts, roasted
- ½ cup butter
- 36 whole wonton wrappers
- 1 egg
- To taste black pepper
- Fresh Parmesan cheese
- Thinly sliced fresh sage leaves
Directions:
- FOR THE FILLING: Melt butter with the garlic in a skillet over medium heat and cook for 1 to 2 minutes. Add pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4 to 5 minutes, until the puree is less watery and slightly thickened. Remove from heat and let cool slightly.
- Toast pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6 to 8 minutes. Remove from the heat and pour the pine nuts onto a small plate.
- In a small skillet, brown the butter by melting it over medium-high heat, and then letting it cook and bubble for an additional 4 to 6 minutes or until the foam is golden brown. Transfer to a heatproof bowl.
- Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers.
- Bring a pot of water to a boil. Drop three ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula to a plate. Continue cooking the ravioli in batches of three.
- To serve, spoon a little browned butter onto each plate and smear it around. Place three or four ravioli on each plate and then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve.
