Pumpkin-Filled Ravioli with Fried Sage

And for a not so traditional Thanksgiving feast try Pumpkin-Filled Ravioli with Fried Sage

Ingredients

• 6 Tablespoons unsalted butter
• ½ cup finely chopped shallots
• 24 whole fresh sage leaves, plus 1 tablespoon minced
• ¼ teaspoon salt
• Freshly ground black pepper
• 1¼ cup canned un-sweetened pumpkin
• ¾ cup freshly grated Parmesan
• ¼ cup crushed amaretti cookies
• 2 tablespoons dried breadcrumbs
• 2 tablespoons minced Mostarda di Cermona (optional)
• ¼ teaspoon ground nutmeg
• 24 wonton skins

1. Melt 2 tablespoons butter in large skillet over medium heat. Cook shallots in butter for 2 min and season with minced sage, salt and pepper. Stir in pumpkin heating for 3 min or until it loses some moisture.
2. Stir in ½ cup cheese, cookies, bread crumbs, Mostarda and nutmeg and set aside.
3. For ravioli, lay out wonton squares on smooth clean surface. Place 1 tablespoon of filling in center of each square. Using your finger, moisten around edges of a ravioli square with cold water. Place a second square over the first and press firmly around edges to make seal, pressing out any air bubbles.
4. Rinse out skillet and melt remaining 4 tablespoons of butter over med. Heat. Add sage leaves and cook until they darken, shrink and become crispy. The butter will brown.
5. Boil ravioli, in two batches, in large pot of salted water for 2 to 3 minutes.
6. For each serving, place 4 ravioli on plate, drizzle with brown butter and fried sage leaves, and sprinkle with remaining Parmesan.