Pumpkin Ravioli

Pumpkin Ravioli

prep time

minutes
cook time

minute
servings
10

Ingredients

















Cooking Instructions

For filling:


1

Combine the filling ingredients, reserving 1/2 cup of Amaretti crumbs for the topping.


For sauce:


1

In a sauté pan, heat the butter on high heat until the foam subsides. Remove from the heat and add the sage leaves. Set aside and keep warm.


For ravioli:


1

Moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on the dough, moisten the edges, and fold the dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 31/2 minutes. Remove with a slotted spoon and add to the warm sage butter. On warm plates, divide the ravioli and top with provolone and the reserved crushed Amaretti.


*These are available in Italian delis.


Ingredients

















Cooking Instructions

For filling:


1

Combine the filling ingredients, reserving 1/2 cup of Amaretti crumbs for the topping.


For sauce:


1

In a sauté pan, heat the butter on high heat until the foam subsides. Remove from the heat and add the sage leaves. Set aside and keep warm.


For ravioli:


1

Moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on the dough, moisten the edges, and fold the dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 31/2 minutes. Remove with a slotted spoon and add to the warm sage butter. On warm plates, divide the ravioli and top with provolone and the reserved crushed Amaretti.


*These are available in Italian delis.


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