Pumpkin And Cream Cheese Ravioli In Sage And Butter Sauce

1. 1

   Mix the pumpkin, cream cheese, cumin, salt and pepper.

2. 2

   Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.

3. 3

   Boil the ravioli for 2-3 minutes to cook.

4. 4

   Melt the butter in a pan with the sage.

5. 5

   Cook the butter until it browns and remove from heat immediately.

6. 6

   Toss the ravioli and sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.