Walnut Pumpkin Ravioli with Honey Cream Sauce

By Texaschef11

Ingredients

• # 1 cup canned pumpkin
• # 1/4 cup finely chopped toasted walnuts
• # 1 egg
• # 6 tablespoons light brown sugar
• # 3/4 teaspoon cinnamon
• # 3/4 teaspoon ground allspice
• # 1/4 teaspoon salt
• # 24 round or square wonton wrappers
• # 1/2 cup cream cheese, softened
• # 1/4-1/2 cup heavy cream
• # 3 tablespoons honey
• # 4 tablespoons butter

Preparation

Step 1

Line a large baking sheet with foil and spray with cooking spray. Combine pumpkin, walnuts, egg, brown sugar, cinnamon, allspice and salt then mix well. Working with 4 wonton wrappers at a time, place on a dry work surface, and lightly brush entire surface of wrappers with water. Spoon a scant tablespoonful of pumpkin mixture in center of each. Fold in half, sealing edges with a fork then place on baking pan. Repeat with remaining wrappers and filling. Bring a large skillet, or Dutch oven filled with water, to a simmer. Cook ravioli in batches for 2 minutes, ravioli will not be quite done. Remove with a slotted spoon to a baking sheet. Repeat with remaining ravioli. In a small saucepan, combine cream cheese, 1/4 cup cream and honey until warmed, whisking until smooth. Add more cream, if necessary, to make sauce the consistency of a slightly thickened heavy cream then keep warm. Melt 2 tablespoons butter in a large nonstick skillet and cook half of ravioli until golden brown and crisp, turning once, 2-3 minutes total. Repeat with remaining butter and ravioli. Spoon sauce onto 6 dessert plates and place 4 ravioli on each.