Pumpkin Ravioli

I've made this recipe using pumpkin and sweet potatoes ... both turned out DE-LISH :) As for the sauce, I primarily used the same ingredients, however, with pumpkin ravioli I added a bit of Gorgonzola cheese to the sauce. Hubby said he preferred the sauce with the Gorgonzola. 

Ravioli Ingredients: 

• 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

Directions: 

1. Combine pumpkin, sage, nutmeg, salt, pepper, cheeses, and breadcrumbs. 
2. 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.
3. 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.  

Sauce Ingredients: 

• 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) 

Directions: 

1. Saute garlic and shallots in in olive oil and butter until tender and fragrant. 
2. 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!!