Walnut Pumpkin Ravioli with Honey Cream Sauce

Walnut Pumpkin Ravioli with Honey Cream Sauce
Walnut Pumpkin Ravioli with Honey Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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