Pumpkin Ravioli In Brown Butter - cooking recipe

Ingredients

1/2 cup butter
2 cups canned pumpkin
1 (2/3 ounce) packet onion soup mix
1 cup vegetable broth
salt and pepper
1/4 cup low-fat ricotta cheese
3 tablespoons grated parmesan cheese
1 teaspoon ground nutmeg
16 wonton wrappers
10 fresh sage leaves
2 tablespoons grated parmesan cheese, for garnish

Preparation

For Filling, in a large saucepan over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove From heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
In a large skillet over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.