Pumpkin Ravioli with Ricotta and Sage Butter
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0
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Pumpkin ravioli with ricotta and sage butter
Ingredients
- Chestnut puree - 1 cup
- Ricotta cheese - 2.1 oz
- Ground Cumin - ½ teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Spring roll wrappers - 1 piece
- Butter - 2 tablespoons
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
In a bowl, mix the pumpkin puree, ricotta, and cumin. Season with salt and pepper to taste.
Step 2
Place 1 teaspoon of filling on each wonton wrapper. Moisten the edges with water and seal tightly.
Step 3
Bring a large pot of water to a boil. Cook the ravioli for 2-3 minutes.
Step 4
Meanwhile, melt the butter in a skillet with a few sage leaves. Cook until the butter is light brown, then immediately remove from heat and toss with the ravioli. Serve immediately.
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