Pumpkin "Ravioli" with Sage Butter Sauce

By á-47

Ingredients

• PUMPKIN RAVIOLI
• 1/2 cup natural (unblanced) almonds, toasted
• 2/3 cup grated Parmesan cheese
• 1 cup canned unsweetened solid-pack pumpkin
• 2 Tbsp. mango chutney, finely chopped
• 1 tea. Dijon mustard
• 1 tea. sugar
• 1/2 tea. salt
• 1/4 tea. peppr
• 40 wonton skins (each 3 1/4" square)
• .
• SAGE BUTTER SAUCE
• 1 tea. cornstarch
• 1 Tbsp. cold water
• 1 cup chicken broth
• 2 tea. dried sage
• 3 Tbsp. butter

Preparation

Step 1

In a mini food processor, process toasted almonds until finely ground. Transfer to medium bowl and stir in Parmesan, pumpkin puree, chutney, mustard, sugar, salt, and pepper until combined.

Remove 10 wonton skins at a time, keeping remainder covered with plastic wrap. Spoon a generous tablespoonful of the pumpkin filling onto center or each square. Moisten edges with water, top with another wonton skin, and press edges together to seal. Place filled ravioli on platter and cover with plastic wrap to keep from drying out. Make ravioli with remaining wonton skins and pumpkin filling in same manner.


Bring 2 larg pots of salted water to a boil. Add 10 ravioli to each pot and cook 5-7 minutes, or until tender. Stir gently to keep the ravioli separate.

Meanwhile, make the Sage Butter Sauce; cover loosely to keep warm.

With a slotted spoon, very carefully scoop the ravioli out of the pot and transfer to pasta bowls. Top with the Sage Butter Sauce.

SAGE BUTTER SAUCE: In a small bowl, blend cornstarch and cold water. In a 10" skillet, heat chicken broth overhigh heat and cook 3 minutes, or until slightly reduced. Add dried sage and cornstarch mixture and boil 1 minute. Remove pan from heat and swirl in the butter (cut in pieces) until melted.