- 4
- 35 mins
- 35 mins
Ingredients
- 2 sage sprigs, divided
- 1/2 cup butter
- 3 Tbsp extra-virgin olive oil, divided
- 1 1/4 cups canned pumpkin
- 3 oz Parmigiano-Reggiano cheese, grated (about 3/4 cup)
- 2 Tbsp fresh lemon juice (from 1 lemon)
- 1/2 tsp kosher salt
- 1 (10-oz) pkg wonton wrappers (48 wrappers)
- 1 large egg, lightly beaten
Preparation
Step 1
Finely chop leaves from 1 sage sprig to equal about 1 Tablespoon. Combine chopped sage and butter in a medium skillet over medium. Cook, swirling occasionally, until butter is lightly browned and fragrant, 4 to 5 minutes. Remove half of butter-sage mixture from skillet; combine with 2 Tablespoons of the oil in a small bowl, and set aside. Remove skillet from heat, and add pumpkin, Parmigianno-Reggiano, lemon juice, and salt to skillet, stirring to combine.
Place 8 wonton wrappers on a cutting board. Brush outside edges with some of the beaten egg. Place 1 rounded Tablespoon of pumpkin filling in center of each wrapper, leaving a 1/2-inch border around the edge. Place a second wrapper on top, pressing the edges together to seal. Press gently on filling to spread evenly. Move ravioli to a tray, and cover with plastic wrap. Repeat procedure with remaining wrappers, beaten egg, and pumpkin mixture.
Remove leaves from remaining sage sprig. Heat remaining 1 Tablespoon oil in a small skillet over medium-high. Add sage leaves to skillet; cook until crispy, 2 to 3 seconds. Remove from skillet, and set aside.
Bring a large pot of salted water to a boil over high. Add half of the ravioli to pot, adding 1 at a time. Cook until ravioli are tender, 1 to 2 minutes. Remove from water with a slotted spoon, and drain excess water. Transfer cooked ravioli to a plate. Repeat procedure with remaining ravioli. Divide cooked ravioli evenly among 4 plates, and drizzle with reserved sage brown butter-and-oil mixture. Garnish servings with crispy sage leaves.