This is another great recipe for leftover pumpkin from the holidays. GLC’s Radiant Red complemented the nutty flavor of the sage brown butter sauce.
Total Time: 45 min
½ cup butter
2 cups roasted and pureed pumpkin or canned pumpkin (not pie filling!)
1 medium yellow onion, diced
1 cup good chicken broth
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 dash ground nutmeg
1 package of wonton wrappers (found in produce section)
10 fresh sage leaves
Grated Parmesan cheese, for topping
Salt and pepper, to taste
If you want to use your own pumpkin and do not have any already prepared, set oven to 400 F. Peel, seed, and dice pumpkin into a ¾ inch cube. Place on a roasting pan and drizzle with olive oil, salt, and pepper. Roast for 15 minutes, turn, and then roast another 15 minutes until tender. Puree the pumpkin with a 1/4 cup of chicken stock in a blender or food mill and set aside.
In a large saucepan, over medium heat, melt 1 tablespoon of butter. Add diced onion and sauté approximately 10 minutes, until soft and translucent. Add pureed pumpkin and remaining broth and simmer until broth reduces and mixture is slightly dried. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Cool completely.
Prepare a small cup of water for moistening the edges of the wrappers. Have a clean, dry surface for preparing ravioli. Place 1 teaspoon of pumpkin filling in center of wonton. Use your finger to wet the edges of the wonton and lay another sheet on top. Press down the edges and using a fork, seal the ravioli. Repeat until all filling and wontons are used. Place ravioli in a pot of salted boiling water and cook until they float to the top. Drain.
While ravioli are cooking, prepare brown butter sauce. In a skillet, over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Stir constantly until butter turns brown. Once butter browns, gently toss ravioli in the butter mixture and transfer to a plate. Top with grated Parmesan.