2 tbsp butter
2 medium leeks, washed, white parts only thinly sliced
1 garlic clove, minced
1 15 oz can pumpkin puree
1/4 cup goat cheese, crumbled
3 tbsp olive oil
salt and pepper to taste
1 pkg wonton wrappers, each cut into quarters
6 tbsp butter
1/2 tsp salt
1 tsp sage, chopped
2 tbsp heavy cream
1 cup arugula
1/2 cup parmesan cheese, grated
1/4 cup toasted pecans, coarsely chopped
To make the filling, saute the leeks and garlic in 2 tablespoons of butter. Remove from heat; combine sauteed vegetables with pumpkin and goat cheese. Add olive oil, salt and pepper to taste.
Lay quartered wonton wrappers on a floured surface. Place 1 teaspoon of filling on half of the squares. Brush water around the edges of the pumpkin-topped wonton squares. Press an untopped wonton square on top of each filled square. Crimp the edges together with a fork. Boil the ravioli for 3 to 4 minutes, or until tender.
Meanwhile, melt butter in a small skillet over low heat. Add salt, then sage. Stir in heavy cream. Toss the ravioli with the brown butter sauce. Serve with arugula, parmesan cheese and pecans.
Free Recipe provided by: Apgood Recipes © 2017