- 2 cups pumpkin puree (drained on paper towel for 5-7 minutes) or cooked and mashed sweet potato
- 1 tablespoon fresh sage, minced
- 1/8 teaspoon nutmeg (substituted paprika for sweet potatoes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces Mascarpone cheese
- 4 ounces Parmesan cheese
- 1/3 - 1/2 cup Panko bread crumbs
- Wonton wrappers
- Combine pumpkin, sage, nutmeg, salt, pepper, cheeses, and breadcrumbs.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
- Fill a large pot with water; bring to a simmer. Add a dozen of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done/rise to the top (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup milk, cream, or half & half
- 1 tablespoon flour (if using milk ... to thicken if desired)
- 1/3 -1/2 cup Gorgonzola cheese (for pumpkin ravioli)
- Saute garlic and shallots in in olive oil and butter until tender and fragrant.
- Add remaining ingredients and heat through over medium low heat until desire thickness.
I severed this dish with pan roasted chicken breast and ... APPLES!!! Yes ... apples! Its adds a crisp, refreshing twist to the dish. When plating, I placed two apple slices on the bottom, topped with 4-5 raviolis, chicken, then topped with the sauce, an apple garnish and a sprinkle of chopped pecans. Enjoy!!