Pumpkin Shallot Ravioli with Sage Butter
Ingredients:
2/3 cup grated Parmesan cheese,divided
6 tablespoons unsalted butter
1/4 teaspoon black pepper
1 teaspoon chopped fresh sage, plus
8 addtional sage leaves
1 tablespoon olive oil
1 small garlic clove, minced
3/4 cup canned pumpkin
1 small shallot, minced
36 wanton wrappers
1/2 teaspoon kosher salt
Directions:
Use wonton wrappers for a super easy to make homemade ravioli, found in the supermarket in the refrigerated section.
1. In a medium saute pan, heat olive oil over medium-high heat. Add the shallots and stir until golden, about 3 minutes. Add the garlic and stir for 30 seconds. Add the sage and pumpkin and stir well to combine. Remove from the heat and add 1/3-cup cheese, salt and pepper. Let the pumpkin mixture cool completely.
2. On work surface, place 4 wonton wrappers. Place a heaping teaspoon of the pumpkin filling in the center of each wrapper. With a pastry brush lightly brush the edges of the wrapper with water. Place another wonton wrapper on the top and press around the filling to seal the wrapper together. Set aside on a dry paper towel. Combine with remaining wrappers.
3. Boil a large pot of water and add 2 tablespoons of coarse salt. Meanwhile in a medium pan melt the butter over low heat with the 8 sage leaves. When melted, set aside. Place the ravioli in the boiling water and boil until tender about 3 minutes. Drain the ravioli carefully, reserving 1/2 cup of the boiling water, and return the ravioli to the empty pot. Add the sage butter and some of the reserve water if more liquid is needed. Place the ravioli in a serving bowl and top with the remaining 1/2-cup Parmesan cheese.
Source: Recipe by Ron Trovato for http:// slideshow.ivillage.com/food/great_pumpkin_recipes/post_412html#ixzz0SPvpR4Xc
