Pumpkin Ravioli in Brown Butter

Name: Pumpkin Ravioli in Brown Butter
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 stick butter; 473 milliliters canned pumpkin, Libbys(R); 10 fresh sage leaves; 1 teaspoon ground nutmeg, McCormick(R); 59 milliliters low-fat ricotta cheese, Precious(R); 20 grams packet onion recipe mix, Lipton(R) Carb Options(TM); 2 Tbsps grated Parmesan cheese, for garnish, Kraft(R); 3 Tbsps grated Parmesan cheese, Kraft(R); 10 servings Salt and pepper; 237 milliliters vegetable broth, Swanson(R); 16 wonton wrappers, Melissas(R)

The recipe Pumpkin Ravioli in Brown Butter could satisfy your Mediterranean craving in roughly 35 minutes. For 69 cents per serving, you get a side dish that serves 10. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 159 calories. A mixture of parmesan cheese, pumpkin, wonton wrappers, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

For filling, in a large saucepan, over medium heat, melt 1 tablespoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg.

Ingredients you will need

Parmesan

Salt And Pepper

Ricotta Cheese

Pumpkin

Nutmeg

Broth

Onion

Let cool completely.

Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat.

Ingredients you will need

Pumpkin

Place ravioli in a pot of boiling water and cook until they float to the top.

Ingredients you will need

Ravioli