1 tablespoon olive oil
1 small shallot, minced
1 small garlic clove, minced
1 teaspoon chopped fresh sage, plus 8 additional sage leaves
Sign Up and Save
Get six months of free digital access to The Telegraph
3/4 cup canned pumpkin
2/3 cup grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
36 won ton wrappers
6 tablespoons unsalted butter
2 tablespoons coarse salt
In a saute pan, heat olive oil over medium-high heat. Add shallots and stir until slightly golden, about 3 minutes. Add garlic and stir for 30 seconds. Add sage and pumpkin, and stir well to combine. Remove from heat and add 1/3 cup cheese, salt and pepper. Let the pumpkin mixture cool completely.
On a work surface, place 4 won ton wrappers. Place a heaping teaspoon of pumpkin filling in the center of each wrapper. With a pastry brush, lightly brush the edges of the wrapper with water. Place another won ton wrapper on top and press around the filling to seal the wrapper together. Set aside on a dry paper towel. Continue with the remaining wrappers.
Boil a large pot of water and add 2 tablespoons coarse salt. Meanwhile, in a medium pan, melt butter over low heat with sage leaves. When melted, set aside. Place ravioli in boiling water and boil until tender, about 3 minutes. Drain ravioli carefully, reserving 1/2 cup of the boiling water, and return the ravioli to the empty pot. Add sage butter and some of the reserved water if more liquid is needed. Place the ravioli in a serving bowl and top with the remaining 1/3 cup Parmesan cheese.