Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

From the Closet Cooking blog

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup pumpkin puree
• 2  ounces cream cheese (room temperature)
• 1⁄2 teaspoon cumin
•  salt and pepper
•  wonton wrapper
• 2  tablespoons butter
• 3  sage leaves

Directions

1. Mix the pumpkin, cream cheese, cumin, salt and pepper.
2. Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
3. Boil the ravioli for 2-3 minutes to cook.
4. Melt the butter in a pan with the sage.
5. Cook the butter until it browns and remove from heat immediately.
6. Toss the ravioli and sauce and serve.