Makes 18 large ravioli
3 1/2 cups canned pumpkin puree
1 (15-ounce) container whole ricotta cheese
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella
1 tablespoon minced fresh parsley
1 tablespoon minced fresh sage
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
Brown sugar to taste 20 small wonton wrappers, at room temperature
Sage butter:
8 tablespoons (1 stick) butter
16 small fresh sage leaves
1 teaspoon minced garlic
1 cup chicken stock or reduced salt broth
Salt and pepper to taste
For the ravioli: In a large mixing bowl, combine pumpkin, ricotta, Parmesan, mozzarella, parsley, sage, nutmeg, salt, garlic powder, white pepper and brown sugar and mix well. Place 1 heaping tablespoon of the filling between two wonton wrappers, dampen edges by moistening fingers with water and running along the edges and seal well. Drop ravioli into salted, simmering water; remove when ravioli floats to top, about 3 minutes.
For the sage butter: Melt butter in a saute pan over medium-high heat. Add sage leaves and minced garlic; saute for about 30 seconds. Slowly add chicken stock. Add salt and pepper to taste.
3 1/2 cups canned pumpkin puree
1 (15-ounce) container whole ricotta cheese
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella
1 tablespoon minced fresh parsley
1 tablespoon minced fresh sage
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
Brown sugar to taste 20 small wonton wrappers, at room temperature
Sage butter:
8 tablespoons (1 stick) butter
16 small fresh sage leaves
1 teaspoon minced garlic
1 cup chicken stock or reduced salt broth
Salt and pepper to taste
For the ravioli: In a large mixing bowl, combine pumpkin, ricotta, Parmesan, mozzarella, parsley, sage, nutmeg, salt, garlic powder, white pepper and brown sugar and mix well. Place 1 heaping tablespoon of the filling between two wonton wrappers, dampen edges by moistening fingers with water and running along the edges and seal well. Drop ravioli into salted, simmering water; remove when ravioli floats to top, about 3 minutes.
For the sage butter: Melt butter in a saute pan over medium-high heat. Add sage leaves and minced garlic; saute for about 30 seconds. Slowly add chicken stock. Add salt and pepper to taste.
