Betsy’s No Garlic Pumpkin Ravioli with Brown Butter Sage Sauce

By Betsy Vail 11/10/2018

Ingredients:
Ravioli:

• ½ medium sized onion, grated (to taste)
• 1 Tbs salted butter
• 29 oz. pumpkin purée
• 8 oz. mascarpone cheese
• 1½ tsp salt
• ½ tsp ground sage
• 2 Tbs brown sugar
• 3 packages of round wonton wraps
• water
• flour for dusting
• parmigiano-reggiano cheese, grated (for garnish)
• pomegranate seeds (for garnish)

Brown Butter Sage Sauce:

• ½ c salted butter
• 15-20 sage leaves, fresh (use more if desired)

Directions:

1. In a small skillet on medium heat, cook the onions in 1 Tbs of butter until they are translucent. 
2. In a large mixing bowl, add the cooked onions, pumpkin purée, mascarpone cheese, salt, ground sage, and brown sugar. Stir until thoroughly combined. 
3. Place a single wonton wrap on a clean, dry working surface. Wet the tip of your finger in water, then run it along the outer edge of the wonton wrap to moisten it. Add about 1 tsp of pumpkin filling into the center of the wonton. Be sure not to overfill it or the wrap won’t close properly! Fold the wonton in half to make a half-moon shape, then pinch the moistened edges together to seal the wrapper. Ensure the edges are pressed tightly together. Repeat with the remaining wonton wraps. This can be a bit time-consuming, so try to recruit others for your ravioli stuffing party. 
4. Lightly dust the ravioli in flour to prevent them from sticking. Note: at this point, they may be frozen and stored in batches for use at a later time. 
5. Bring a large pot of salted water to boil. While waiting for the water to boil, make the brown butter sage sauce. 
6. In a sauce pan on medium heat, melt ½ c of salted butter. Add the fresh sage leaves. Heat until the butter is lightly browned and the sage leaves are lightly crisp. Set aside.
7. Once the pot of salted water is boiling, drop the filled raviolis into the pot and cook them until they float to the top (about 3 minutes). 
8. Gently transfer them to a plate. I used a wire scoop or slotted spoon and that worked well.
9. Top with the browned butter and sage leaves.
10. Garnish with a sprinkling of parmigiano-reggiano and pomegranate seeds and serve hot. 
11. What a perfect autumn delight! Enjoy! 

Thank you to my friend Mohammad who provided the pomegranate from his own tree! Gorgeous flavor rubies! 

Yum