Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce
Ingredients
- 1 cup pumpkin puree
- 2 ounces cream cheese, (room temperature)
- 12 teaspoon cumin
- salt and pepper
- wonton wrapper
- 2 tablespoons butter
- 3 sage leaves
Directions
Mix the pumpkin, cream cheese, cumin, salt and pepper.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.
Boil the ravioli for 2-3 minutes to cook.
Melt the butter in a pan with the sage.
Cook the butter until it browns and remove from heat immediately.
Toss the ravioli and sauce and serve.