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For the ravioli filling:
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In a medium mixing bowl, add the pumpkin puree, egg, Parmigiano Reggiano cheese, ricotta, chopped shallots, nutmeg, salt and pepper.
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Mix well to combine and set aside.
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For the ravioli assembly:
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Crack the egg into a small bowl and beat itthis is your egg wash. Set-up a little work station for yourself with the wonton wrappers, egg wash and the bowl of filling side by side.
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That way youre organized and ready to go.
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Lay one wonton wrapper on the work surface and brush all four borders/sides of it with egg wash. (Youll be using 2 wonton wrappers for each ravioli.
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You will only brush egg wash on the bottom wrapper.
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The top one will lay over and stick to the bottom wrapper.)
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Next, scoop about a 1/2 tablespoon of filling into the center of the wonton.
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(You dont want too much filling, because it will leak out the sides of your ravioli).
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Now youre ready to put the top wonton over the bottom one.
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Carefully press down on all 4 sides, pressing inward to keep the filling in the center, and adhere the top and bottom wonton wrappers together.
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Place your ravioli onto a parchment-lined baking sheet and repeat the process with the remaining wrappers and filling.
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When done, place the ravioli in the freezer for 30 minutes.
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Now its time to cook your ravioli.
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Bring a large saucepan of water to a boil.
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While thats happening, start your brown butter and sage sauce.
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Heat a separate large saute pan over medium-high heat.
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Add 1 stick of butter.
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(Yes, I just said one stick of butter.
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Fattening, I know.
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Just think of it as a very special holiday meal and go for a 10-mile run afterwards).
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The butter will start to foam and bubble.
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Once it starts to subside, youll see the butter turn brown.
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At that point, add 8-10 small, whole sage leaves.
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After a minute or so, add a teaspoon of good balsamic vinegar, stir and take off the heat.
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By now your water should be boiling.
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Throw in some sea salt and cook the ravioli in batches for about 3-4 minutes per batch.
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Cook just until tender (and dont overcrowd the pot).
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When done, use a slotted spoon and transfer ravioli to the saute pan with the brown butter and sage.
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Spoon sauce and sage leaves over the ravioli and heat through, over low heat.
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Fried-shallot garnish:
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This is quick and easy!
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Pour 1 cup of vegetable oil into a small saucepan, on medium-high heat.
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When ready, add shallots in two batches and fry until golden brown and crispy.
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Keep a close eye on them so they dont burn.
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With a slotted spoon, remove them and place on a paper towel to drain.
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Present your plate:
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Place 3-4 ravioli delicately on a plate.
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Spoon brown butter and sage sauce on top.
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Garnish with fried shallots and a few sage leaves on top, and voila!
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Thats all there is to it.
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Enjoy!
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*For step-by-step instructions and pictures, click on the related blog link.
