Pumpkin Ravioli

Pumpkin Ravioli
2 Tbsp. butter
2 medium leeks, washed, white parts only thinly sliced
1 garlic clove, minced
15 oz. can pumpkin puree
1/4 cup goat cheese, crumbled
3 Tbsp. olive oil
Salt and pepper, to taste
1 pkg. wonton wrappers, each cut into quarters

6 Tbsp. butter
1/2 tsp. salt
1 tsp. sage, chopped
2 Tbsp. heavy cream

1 cup arugula
1/2 cup Parmesan cheese, grated
1/4 cup toasted pecans, coarsely chopped
                                                                                                                                                       
To make the filling, sauté the leeks and garlic in 2 Tbsp. of butter. Remove from heat; combine sautéed vegetables with pumpkin and goat cheese. Add olive oil, salt and pepper, to taste.

Lay quartered wonton wrappers on a floured surface. Place 1 tsp. of filling on half of the squares. Brush water around the edges of the pumpkin-topped wonton squares. Press an untopped wonton square on top of the each filled square. Crimp the edges together with a fork. Boil the ravioli for 3-4 minutes, or until tender.

Meanwhile, melt butter in a small skillet over low heat. Add salt, then sage. Stir in heavy cream. Toss the ravioli with the brown butter sauce. Serve with arugula, Parmesan cheese and pecans. Refrigerate any leftovers.

Serves 4 to 6.

Photo Cred & Alternate Recipe
http://juliasalbum.com/2013/03/pumpkin-ravioli-with-brown-butter-sauce-and-pecans/

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