Pumpkin Ravioli in Brown Butter (Sandra Lee) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 stick butter |
2 cups canned pumpkin, libby's(r) |
1 packet (0.7-ounce) onion recipe mix, lipton(r) carb options(tm) |
1 cup vegetable broth, swanson(r) |
salt and pepper |
1/4 cup low-fat ricotta cheese, precious(r) |
3 tablespoons grated parmesan cheese, kraft(r) |
1 teaspoon ground nutmeg, mccormick(r) |
16 wonton wrappers, melissa's(r) |
10 fresh sage leaves |
2 tablespoons grated parmesan cheese, for garnish, kraft(r) |
Directions:
1. For filling, in a large saucepan, over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
2. Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place ravioli in a pot of boiling water and cook until they float to the top. Drain well.
3. In a large skillet, over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.
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