Categories: Pasta
Ingredients
- 6 tbsp butter
- 2 garlic cloves, minced
- 15 oz can pumpkin puree
- 1/4 tsp Kosher salt
- 1/4 tsp chili powder
- 1/4 cup pine nuts
- 1 egg
- 36 wonton wrappers
- 1 1/2 cups Parmesan shavings
- 6 sage leaves, rolled and very thinly sliced
- Black pepper to taste
Directions
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Bring a pot of water to a boil.
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Melt 2 tbsp of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple minutes. Add the pumpkin, salt and chili powder.
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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.
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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.
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Next you’ll make browned butter. In the same small skillet, melt the remaining 4 tbsp butter over medium-high heat and 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.
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Finally, beat the egg with 1 tbsp cold water.
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Lay out a few wonton wrappers at a time and place a tsp scoop of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger in 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.
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Gently press out any air bubble 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.
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Drop a few ravioli at a time into the boiling water. Boil then for 1 1/2-2 minutes then place them on serving plates.
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. Spoon a little of the browned butter over the ravioli, then sprinkle on the Parmesan shavings, sage, toasted pine nuts and a little pepper.