E-Z Pumpkin ravioli & fried sage leaves

[Guest guest]

E-Z Pumpkin ravioli & fried sage leaves

 

INGREDIENTS

1 package wonton dough

1 lb. 2 oz. pumpkin, peeled, seeded & cut into large chunks

1 egg yolk

1/3 cup ricotta cheese

2 tablespoons grated vegetarian Parmesan cheese

3 tablespoons dried bread crumbs

1/4 teaspoon fresh grated nutmeg [if available...otherwise, canned]

6 large sage leaves, finely chopped

10-12 fresh sage leaves, whole

 

DIRECTIONS

1] Preheat oven to 350F. Spread the pumpkin out on a baking sheet & roast for

25-30 minutes until tender all the way through. Move the pumpkin into a small

saucepan & mash with a fork. Heat over medium heat, stirring, until the pumpkin

begins to stick to the bottom of the pan. This removes excess moisture. Let

cool, then stir in remaining ingredients, except for whole sage leaves.

 

2] Place approx 1/2 tablespoon pumpkin mixture into each wonton square. Fold

over in half diagonally, and press edges firmly with fingers, allowing no air to

be trapped. If you like, take a fork & press the " seams " of the pasta. Fold the

pointy corner overs to make a semi-circle, or " mezzzaluna " .

 

3] Start a large saucepan to boil w/salted water. While that heats up...

 

4] Heat approx 2 tablespoons olive oil in a saute/frying pan & fry the whole

sage leaves on medium/high heat until crispy. Salt & set aside.

 

5] When water boils, gently lower pasta w/slotted spoon and cook until al dente

approx 2-3 minutes.

 

5] Drain pasta. Drizzle lightly with olive oil, season lightly w/pepper.

Serve w/whole crispy fried sage leaves.