Pumpkin Ravioli with Wisconsin Cheese
Filling:
- 2 cups solid-pack pumpkin (not pie filling)
- ⅛ teaspoon nutmeg
- ¼ cup assorted dried fruit, chopped
- 1 cup crushed Amaretti cookies, divided
- ½ cup breadcrumbs
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 teaspoon Dijon mustard
- Pinch of pepper
- ¼ pound (1 stick) butter
- 15 fresh sage leaves
- 2 packages wonton wrappers (100 wrappers)
- 1 cup (about 4 ounces) grated aged provolone cheese
Instructions:
This is a pretty quick and tasty meal that you will surely love.
- For the filling, combine the filling ingredients, reserving ½ cup of Amaretti crumbs for the topping.
- For the sauce, in a sauté pan, heat the butter on high heat until the foam subsides. Remove from the heat and add the sage. Set aside and keep warm.
- For the ravioli, moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on the dough, moisten the edges, and fold the dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 3½ minutes. Remove with a slotted spoon and add to the warm sage butter. On warm plates, divide the ravioli and top with provolone and the reserved crushed Amaretti.