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Pumpkin Ravioli with Wisconsin Cheese Recipe | |
Italian Pasta | |
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Ingredients:
Filling:2 cups solid pack pumpkin (not pie filling) 1/8 tsp. nutmeg 1/4 cup assorted dried fruit, chopped 1 cup crushed Amaretti (or macaroon) cookies, divided 1/2 cup bread crumbs 3/4 cup Wisconsin Parmesan cheese, grated 1/2 tsp. salt 1 tsp. Dijon mustard dash pepper Sauce: 1/2 cup (1 stick) butter 15 fresh sage leaves Ravioli: 2 packages wonton wrappers (100 wrappers) 1 cup Wisconsin Aged Provolone cheese, grated
Directions:
Filling: Combine filling ingredients, reserving 1/2 cup cookie crumbs for topping.Sauce: In a sauté pan, heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm. Ravioli Assembly: To assemble, moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on dough, moisten edges, and fold dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 3-1/2 minutes. Remove with a slotted spoon and add to warm sage butter. Top Ravioli with grated Provolone and crushed cookies. Makes 10 Servings
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