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Ingredients
| wonton wrappers: 6 wrappers |
| canned pumpkin: 15 oz |
| eggs: 1 (large) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| salted butter: 3 Tbl |
| olive oil: 3 Tbl |
| half and half cream: 1 cup |
| fresh sage (chopped): 1 tsp (rubbed) |
| salt |
| black pepper |
Pumpkin Wonton Ravioli W. Sage Butter Cream
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
24 serving(s)
Tags
- Combine pumpkin, egg, salt & pepper.
- Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
- Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
- When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
- Drain ravioli.
- Melt butter in pan with olive oil.
- Add half & half, sage and salt & pepper.
- Add ravioli to sauce and simmer for 1-2 minutes.
- Serve with fresh shaved parmigiano regiano.