Pumpkin And Cream Cheese Ravioli In Sage And Butter Sauce - cooking recipe

Ingredients

1 cup pumpkin puree
2 ounces cream cheese (room temperature)
1/2 teaspoon cumin
salt and pepper
wonton wrapper
2 tablespoons butter
3 sage leaves

Preparation

Mix the pumpkin, cream cheese, cumin, salt and pepper.
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.
Boil the ravioli for 2-3 minutes to cook.
Melt the butter in a pan with the sage.
Cook the butter until it browns and remove from heat immediately.
Toss the ravioli and sauce and serve.