Pumpkin Ravioli with Brown Butter, Sage & Peas
Prep: 30 minutes plus cooling and standing
Cook: 16 minutes • Serves: 4
1/2 medium onion, finely chopped (about 1/2 cup)
1 cup pumpkin pie mix filling
1 tablespoon plain dried breadcrumbs
2 ounces Gruyère cheese, shredded (about 1/2 cup)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
24 wonton wrappers
2 teaspoons chopped fresh sage leaves
1/2 cup frozen green peas
1. In large skillet, melt 1 tablespoon butter over medium heat. Add onion and cook 5 to 6 minutes or until onion is tender, stirring occasionally. Stir in pumpkin and cook 4 to 5 minutes or until mixture appears slightly dry. Stir in breadcrumbs and cook 1 minute. Remove skillet from heat; cool 15 minutes. Stir in 1/4 cup cheese, salt and pepper.
2. Spray 2 cookie sheets with nonstick cooking spray. Place 6 wrappers on work surface. Add 2 teaspoons pumpkin filling to center of each wrapper. Dip finger in water and run along edges of wrappers; fold each wrapper diagonally in half over filling to make a triangle. With fingers, press edges firmly together to enclose filling. Place ravioli in single layer on prepared cookie sheet. Repeat with remaining wrappers and filling; let stand 10 minutes.
3. Meanwhile, heat large covered saucepot of salted water to boiling over high heat. In large skillet, cook remaining 5 tablespoons butter over medium heat 4 to 5 minutes or just until butter begins to turn brown, stirring frequently. Remove skillet from heat and stir in sage. Stir in peas; cover to keep warm.
4. In 2 batches, add ravioli to boiling water, 1 at a time to prevent sticking, and cook 1 to 2 minutes or just until ravioli float to the top, gently stirring occasionally. With slotted spoon, transfer ravioli to large platter. Spoon brown butter mixture over ravioli and sprinkle with remaining 1/4 cup cheese to serve.
Approximate nutritional values per serving:
425 Calories, 24g Fat (13g Saturated), 70mg Cholesterol,
586mg Sodium, 43g Carbohydrates, 4g Fiber, 11g Protein
Filled ravioli can be frozen in a single layer on cookie sheets, then transferred to zip-top plastic bags and frozen up to 6 months. Cook frozen ravioli as directed in step 4.