Pumpkin Ravioli in Brown Butter
photo by invictus
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1⁄2 cup butter
- 2 cups canned pumpkin
- 1 (2/3 ounce) packet onion soup mix
- 1 cup vegetable broth
- salt and pepper
- 1⁄4 cup low-fat ricotta cheese
- 3 tablespoons grated parmesan cheese
- 1 teaspoon ground nutmeg
- 16 wonton wrappers
- 10 fresh sage leaves
- 2 tablespoons grated parmesan cheese, for garnish
directions
- For Filling, in a large saucepan over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove From heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
- Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
- In a large skillet over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
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