Pumpkin Ravioli with Sage Brown Butter - Chicago News and Weather | FOX 32 News

Pumpkin Ravioli with Sage Brown Butter

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This recipe makes it easy to create ravioli at home because it utilizes wonton wrappers to make them in a snap. If you wish, evaporated fat free milk may be substituted for the half and half to save fat and calories. Try this recipe as elegant appetizers that sneak in a veggie for your next fall get together!

Pumpkin Ravioli with Sage Brown Butter

 

Active Time: 1 hour
Total Time: 1 hour
Amount: 6 servings

Ingredients:
1/3 cup + 1 tablespoon Jewel® Butter, divided
¼ cup minced onion
1 (15 ounce) can 100% Pure Pumpkin
¼ cup evaporated skim milk
2 ½ tablespoons chopped fresh sage leaves, divided
2 teaspoons chopped fresh thyme
½ teaspoon Jewel ® Salt, divided
¼ teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
1 (12 ounce) package potsticker wraps (about 36)
1 ½ teaspoons minced garlic
¼ teaspoon white pepper

Directions:

  1. In large skillet, over medium heat, melt 1 tablespoon butter. Add onions; sauté until translucent (about 1-2 minutes). Stir in pumpkin; cook until mixture is slightly dry (about 2-3 minutes). Add in evaporated milk, 1 tablespoon sage, thyme, ¼ teaspoon salt and nutmeg; cook 2 minutes. Remove from heat and stir in Parmesan cheese; allow to cool.
  2. Working in batches, lay several potsticker wraps on lightly floured surface. Place 1 heaping teaspoon pumpkin mixture in center of each wrap. Moisten the edge of each wrap with water. Fold the wrap in half and press edges to seal; crimp with a fork. Place ravioli on lightly floured baking sheet and cover with damp paper towels. Continue assembling remaining ravioli. (Ravioli can be refrigerated several hours or frozen up to 2 weeks).
  3. Bring a large pot of water to a boil. Place ravioli in boiling water and cook for 2-3 minutes or until they float. Meanwhile, in large skillet over medium-high heat, melt remaining butter. Add in remaining 1 ½ tablespoons sage, remaining ¼ teaspoon salt, garlic and white pepper. Sauté until butter starts to brown and the garlic is golden (about 2 minutes). Remove from heat.
  4. Remove ravioli from water with a slotted spoon; drain well. Place ravioli on serving platter and top with sage brown butter. Garnish with additional Parmesan cheese and fresh sage leaves, if desired.

Nutritional Information:
Serving Size 1/6 of recipe; Calories 315; Total Fat 12g; Saturated Fat 8g; Cholesterol 35mg; Sodium 620mg; Carbohydrates 40g; Fiber 4g; Protein 7g

 

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