Pumpkin Ravioli

By melissadove

Ingredients

• 1 stick butter
• 2 cups canned pumpkin, Libby's(R)
• 1 packet onion recipe mix, Lipton(R)
• 1 cup chicken broth, Swanson(R)
• Salt and pepper
• 1/4 cup cream cheese
• 3 tablespoons grated Parmesan cheese, Kraft(R)
• 1 teaspoon ground nutmeg, McCormick(R)
• 16 wonton wrappers, Melissa's(R)
• 10 fresh sage leaves
• 2 tablespoons grated Parmesan cheese, for garnish, Kraft

Details

Servings 8

Preparation

Step 1

For filling, in a large saucepan, over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in cream cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.



Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place ravioli in a pot of boiling water and cook until they float to the top. Drain well.



In a large skillet, over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.