Name: Pumpkin Ravioli in Brown Butter
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
Ingredients: 1 stick butter; 2 cups canned pumpkin, Libby's(R); 1 packet (0.7-ounce) onion recipe mix, Lipton(R) Carb Options(TM); 1 cup vegetable broth, Swanson(R); Salt and pepper; 1/4 cup low-fat ricotta cheese, Precious(R); 3 tablespoons grated Parmesan cheese, Kraft(R); 1 teaspoon ground nutmeg, McCormick(R); 16 wonton wrappers, Melissa's(R); 10 fresh sage leaves; 2 tablespoons grated Parmesan cheese, for garnish, Kraft(R)

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 ravioli 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 ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.

Pumpkin Ravioli in Brown Butter

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages