Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the pumpkin, cream cheese, cumin, salt and pepper.
  • 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.
  • Boil the ravioli for 2-3 minutes to cook.
  • Melt the butter in a pan with the sage.
  • Cook the butter until it browns and remove from heat immediately.
  • Toss the ravioli and sauce and serve.
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