Buttery Pumpkin Sage Ravioli

Ingredients

1 can pumpkin puree

1/4 cup walnuts, roasted and chopped

2 slices tempeh bacon

pinch cardamon

1/2 tsp freshly grated nutmeg

1 tsp sea salt

1 pkg wonton wrappers

3 Tbs Earth Balance butter

15-20 fresh sage leaves

Directions

1. Bring a large pot of water to a boil

2. Meanwhile, saute bacon for 2-3 mins on each side until golden, then dice into small pieces

3. Mix pumpkin, bacon, walnuts, and spices together

4. Place a wonton wrapper on a cutting board diagonally and place a small amount of the pumpkin mixture in the center

5. Dip your fingers in a glass of water and run your finger along the edges of the wonton wrapper

6. Bring the corners of the wonton wrapper together to make a triangle, pressing along the seams

7. Repeat with remaining wontons and place raviolis on a baking sheet once they are made

8. Place about 4-5 ravioli at a time in the gently boiling water for 2-3 mins until it starts to float (some may stick to the bottom, so make sure you scrap them off)

9. Continue to boil the raviolis in batches while you are shaping the raviolis to cut down on time

10. Once the raviolis are cooked, fish out the ravioli with a small mesh strainer, and place back on baking sheet (not touching each other because they will stick)

11. Melt butter in a large cast iron pan until it starts to bubble, then add the sage leaves

12. Add the cooked ravioli to the pan and coat with the butter

13. Simmer on low heat for 2 minutes and serve

This was my first time using wonton wrappers for ravioli and it won't be my last! It was super simple and quick! Making ravioli can be a bit tedious, but it is worth it in the end. I had a tendency to overstuff the ravioli so it made it more difficult to seal them up, but if you only put a small amount in they seal up easily. I think I was just trying to get done faster. I ended up not using all of the wonton wrappers and the pumpkin mixture because I had made more than enough for Eric and I. I also just wanted to hurry up so I could eat them while they were fresh and not dried out. I saved the leftover pumpkin mixture, so if I am feeling ambitious I will make more or maybe I'll come up with something else to make with it. Eric was a huge fan of the buttery sage. He enjoyed just eating the sage pieces. You could make a bunch of these raviolis and freeze them for a quick dinner some other time.