pumpkin ravioli

Nothing says fall like the flavors of pumpkin and sage. These homemade ravioli couldn't be easier and are well worth the effort.

Serves 4-6

1 package wonton wrappers (usually near tofu in the grocery store)
1 can pumpkin puree (NOT pumpkin pie filling)
1 8 0z container low-fat ricotta cheese
1 cup grated parmesan
dash nutmeg
2 sage leaves, finely chopped
3 tbsp unsalted butter
salt and pepper to taste

Fill a small dish with water. Mix pumpkin, ricotta, parmesan, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp pumpkin mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all pumpkin mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon.

Heat butter over medium heat in a large skillet. When foam subsides, carefully place ravioli in pan. Sprinkle sage over ravioli. Cook for 5-7 minutes, turning once to coat ravioli in butter. Serve with extra parmesan.