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Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce
I have been seeing some interesting raviolis lately and I though that I would use some of my leftover pumpkin puree in a ravioli. I searched around a bit and I found a few pumpkin
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Mix the pumpkin, cream cheese, cumin, salt and pepper.
cream cheese (room temperature)2 ounces
2
Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
3
Boil the ravioli for ⏱️ 2-3 minutes to cook.
4
Melt the butter in a pan with the sage.
butter2 tablespoon
5
Cook the butter until it browns and remove from heat immediately.
butter2 tablespoon
6
Toss the ravioli and sauce and serve.
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