Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Closet Cooking blog 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.
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