Ingredients for filling:
1/2 (15 oz) can pure pumpkin
4 oz cream cheese, softened
1 clove garlic, grated
1/2 cup Italian cheese blend
1/4 teaspoon pumpkin pie spice
1 teaspoon dried chives
Salt & Pepper to taste (my suggestion is 1/4 teaspoon salt & 1/4 teaspoon white pepper) **we love white pepper but if that's too much feel free to adjust
1 package square wonton wrappers
Ingredients for the sauce:
2 tablespoons unsalted butter
1/8 teaspoon of dried sage
pinch of salt
Step 1: In a med bowl mix together all the ingredients above, set aside.
Step 2: You will be using 2 wontons per ravioli. Place wonton wrappers on a floured work surface & spoon approximately 2 teaspoons of the mixture in the middle. Take a brush that has been dipped in water & coat the edges of the bottom wrapper. Place 2nd wrapper on top & working from the center out, seal the edges til all the bubbles are gone.
This is what it should look like when you are done. I took a biscuit cutter that had ruffled edges & set it on top & it cut thru the wrappers once they were assembled. You could also use a pizza cutter & then take a fork around the edges for a similar look. NOTE: I made 5 per person but we only ate 4. The entire batch would easily serve 4ppl.
Step 3: This is the finished product, ready to be dropped into boiling water, that has been salted. In a dutch oven or similar, over med high heat drop these in. You will know they are ready when they float to the top. Remove them from the pot one by one & set aside. Then drain the water.
Step 4: Return pot to the stove over med heat, add 2 tablespoons (unsalted) butter, 1/8 teaspoon dried sage, pinch of salt. Allow butter to brown & then pour over the ravioli. Garnish with chives & Parmesan cheese. Served with an Arugula salad. Enjoy!!!