Pumpkin Ravioli in Brown Butter
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 282
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 35
- Sodium
- 370
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.