Pumpkin Shallot Ravioli with Sage Butter

Use wonton wrappers for a super easy way to make homemade ravioli. Wonton wrappers are found in the supermarket in the refrigerated section.

Recipe by Rori Trovato; photo by Luca Trovato

Pumpkin Shallot Ravioli with Sage Butter

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    1 tablespoon olive oil 2/3 cup grated parmesan cheese, divided
    1 small shallot, minced 1/2 teaspoon kosher salt
    1 small garlic clove, minced 1/4 teaspoon black pepper
    1 teaspoon chopped fresh sage, plus 8 additional sage leaves 36 wonton wrappers
    3/4 cup canned pumpkin 6 tablespoons unsalted butter


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    • 1

      In a medium saute pan, heat the olive oil over medium-high heat. Add the shallots and stir until slightly 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 ..." cup cheese, salt and pepper. Let the pumpkin mixture cool completely.

    • 2

      On a 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 top and press around the filling to seal the wrapper together. Set aside on a dry paper towel. Continue with the remaining wrappers.

    • 3

      Boil a large pot of water and add 2 tablespoons 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 reserved water if more liquid is needed. Place the ravioli in a serving bowl and top with the remaining ..." cup parmesan cheese.

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