Pumpkin Ravioli in Brown Butter

Ingredients

• 1 stick butter 
• 2 cups pumpkin canned
• 10  sage leaves fresh
• 1 teaspoon ground nutmeg 
• 0.3 cup ricotta cheese low-fat
• 0.7 ounce onion recipe mix 
• 2 tablespoons parmesan cheese grated for garnish, kraftr
• 3 tablespoons parmesan cheese grated
• 10 servings salt and pepper 
• 1 cup vegetable broth 
• 16  wonton wrappers 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. For filling, in a large saucepan, over medium heat, melt 1 tablespoon of the butter.
2. 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.
3. Let cool completely.
4. 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.
5. Place ravioli in a pot of boiling water and cook until they float to the top.
6. Drain well.
7. In a large skillet, over medium heat, melt remaining 7 tablespoons butter.
8. Add sage leaves. Cook until butter turns brown. Arrange ravioli on a platter and spoon brown butter over top.
9. Sprinkle with 2 tablespoons Parmesan cheese.