It’s pumpkin season again and whether that means to you its time for pumpkin spice lattes at your favorite shop or pumpkin pies or breads… It’s a good time of the year to be a pumpkin fan! These Pumpkin Wonton Ravioli look like they will end-up on my table before Halloween, so I can see how my family likes them. And if I get their approval, they will have them again on which is Thanksgiving. In other words, this dish just SCREAMS Fall! As far as seasonal recipes go, it doesn’t get much better than this!
It will be for our appetizer…then with a vegetable, salad and of course, our turkey with stuffing…OMG my mouth is watering as I write this…and I can’t wait for turkey day. But who says I have to wait? I might just go out and make these right now!
Here’s what you need:
1 stick unsalted butter
2 cloves garlic, minced
1 15 -ounce can pumpkin puree
Kosher salt
1/4 teaspoon chili powder
1/4 cup pine nuts
1 large egg
48 wonton wrappers
1 1/2 cups shaved parmesan cheese
6 sage leaves, rolled and very thinly sliced
Freshly ground pepper
I would like to thank Ree Drummond and Food Network Magazine for featuring these ravioli, which I’m sure, will be delicious! Be sure to head on over to the Food Network website now for the full instructions. Enjoy!
