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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.
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