Pumpkin ravioli with fried sage

Our new favorite!



- 1/4 can of canned pumpkin (not pumpkin pie filling)
- 20 wonton wrappers
- 12 fresh sage leaves (6 whole, 6 chopped)
- 2 tbs. butter
- 1 small clove of garlic (minced)
- 2 amaretti cookies (crushed)
- 1 tbs. of parmesan cheese
- orange zest (1/4 of a large orange)
- pepper
- glass of water

Place a skillet on low heat and add butter. Allow to cook and slightly brown.

While cooking butter, mix pumpkin, garlic, cookies, parmesan cheese, chopped sage, orange zest and pepper to taste. Mix and set aside.

Place wonton wrappers on a board with the glass of water close to the working station. Add a teaspoon of pumpkin filling to one corner of the wonton. Leave enough room to seal the ravioli. Place you finger in the water and moisten the edges of the wonton. Fold so it is shaped like a triangle and make sure to seal the edges.

Add to salted water. Cook for 3-4 minutes.

Add remaining fresh whole sage leaves to butter to fry.

Place ravioli in a bowl and pour browned butter with sage on top.