About this recipe
Using wonton wrappers, Jessica Holmes is whipping up a savory dish that consists of all the flavors of the season.
“A lot of people use wonton wrappers for stuffed pasta, like a ravioli kind of thing,” she said. “I’ve used it in the past, and it does work. Purists may not be happy with that idea, but I’m going to do a pumpkin mascarpone-stuffed pasta with brown butter sage and some hazelnuts.”
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Working with the wonton wrappers may take some getting used to, so Holmes recommends practicing a bit before diving into this recipe. So, bring out that plain canned pumpkin and let’s get to cooking!
Ingredients
Yields: 24 ravioli
Pumpkin Ravioli with Brown Butter and Sage
Directions
Pumpkin Ravioli with Brown Butter and Sage
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In a bowl, combine the pumpkin purée, mascarpone cheese, nutmeg, salt, and garlic powder until smooth and creamy.
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Lay out the wonton wrappers and place a small spoonful of pumpkin filling in the center of each wrapper.
TIP:
Do not overfill the wrappers. -
Brush the edges with egg wash.
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Place a second wonton wrapper on top and gently press around the filling to remove air pockets.
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Use a cookie cutter to create the desired ravioli shape, then press the edges firmly with a fork to seal.
TIP:
Practice sealing a few ravioli first if you're new to working with wonton wrappers.
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Melt the butter in a skillet over medium heat, stirring occasionally until golden brown.
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Add the fresh sage leaves and cook briefly until fragrant.
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Bring a shallow pan of salted water to a gentle boil.
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Cook the ravioli in batches for 2 to 3 minutes.
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Transfer the cooked ravioli to the skillet with the brown butter and sage and gently toss to coat.
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Arrange on a serving platter and finish with toasted hazelnuts and freshly grated Parmesan cheese.
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