Pumpkin Ravioli with Ricotta and Sage Butter
Appetizers • Italian
Description
Pumpkin ravioli with ricotta and sage butter
Ingredients
- Chestnut puree 1 cup
- Ricotta cheese 0 oz
- Ground Cumin ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Spring roll wrappers 1 piece
- Butter 2 tablespoons
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
In a bowl, mix the pumpkin puree, ricotta, and cumin. Season with salt and pepper to taste.
Step 2
Place 1 teaspoon of filling on each wonton wrapper. Moisten the edges with water and seal tightly.
Step 3
Bring a large pot of water to a boil. Cook the ravioli for 2-3 minutes.
Step 4
Meanwhile, melt the butter in a skillet with a few sage leaves. Cook until the butter is light brown, then immediately remove from heat and toss with the ravioli. Serve immediately.
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