Toss in Parmesan cheese and some chopped roasted walnuts and no one will believe you didn't slave all day in the kitchen! With a
great salad and
tasty dessert, this pasta is my favorite Halloween fuel-up before trick or treating.
step 1Place the canned pumpkin in a bowl. Add nutmeg, walnuts, Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, and mix well.
step 2In the center of a wonton wrapper, place 1 Tablespoon of the pumpkin-cheese mixture.
step 3Using the tip of your finger, moisten the edges of the wrapper with a dab of water. Place another wrapper on top and press down the edges with your fingertips and the tines of a fork.
step 4Place the finished ravioli on a cookie sheet lined with
Saran™ Premium Wrap that has been coated with 1 teaspoon of vegetable oil (to keep the ravioli from sticking).
step 5Repeat steps 2-4 until all pumpkin is made into ravioli.
step 6Add one teaspoon of vegetable oil to a 6-quart pot of water and bring to a boil.
step 7Add the ravioli and cook for 1 minute. Remove from water and place in a bowl.
step 8To prep the sauce, melt the butter in a small pan over low heat.
step 9Add the sage and pinch of salt and pepper.
step 10Heat the butter until it turns a light golden brown. Remove from heat. Drizzle immediately over the ravioli. Sprinkle with ground walnuts and Parmesan cheese.