Pumpkin Ravioli with Sage Butter Sauce

  • Servings : 8

Interesting start or part of the day after Thanksgiving dinner


  • 1 1/3 cups canned pumpkin - solid packed
  • 2 Tbs brown sugar-- firmly packed
  • 2 Tbs butter, room temperature
  • 1 12 oz pkg wonton wrappers
  • 1 large egg---well beaten
  • Fried shallots and Sauce
  • 1 cup vegetable oil
  • 4 large shallots, cut crosswise into thin rounds, separated into rings
  • 6 Tbs butter
  • 8 large fresh sage leaves, thinly sliced
  • 1/2 tsp red pepper--- crushed
  • 1/3 cup pine nuts, toasted


Step 1

Mix pumpkin, sugar and butter well. Place each wonton wrappers on a counter and place good spoonful of the pumpkin mixture in centres of the wonton wrapper. Fold over and seal with the egg washer mixture.Cover with moistened cloth to keep moist. In another pan, fry shallots until crispy and brown. In another pan melt butter, crushed red pepper and sage, mix well. Working in batches, cook ravioli in a pot of boiling salted water, until tender, about 3 minutes. Drain well. Add ravioli to pot with the butter sauce; toss to coat. Transfer to plates, drizzling and sauce from pot over the ravioli. Top with fried shallots and pine nuts; Serve immediately

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