Categories: Pasta
Ingredients
- 1 stick unsalted butter
- 2 garlic cloves, minced
- 15 oz can pumpkin puree
- Kosher salt
- 1/4 tsp chili powder
- 1/4 cup pine nuts
- 1 large egg
- 48 wonton wrappers
- 1 1/2 cups shaved Parmesan
- 6 sage leaves, rolled and very thinly sliced
- Black pepper
Directions
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Melt 2 tbsp. of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes. Add the pumpkin, salt, and chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
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Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
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Next, make browned butter: In the same small skillet, melt the remaining 6 tbsp. butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it’s ready. Finally, beat the egg with 1 tbsp. cold water.
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Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 tsp of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as your go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
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Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2-2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the Parmesan shavings, sage, toasted pine nuts and a little pepper.