Pumpkin Ravioli with Sage Butter Sauce

As featured in the October 2015 edition of In The Loop magazine.

Step 1: Pumpkin Filling

Ingredients:

1. 48-60 Wonton wrappers

2. 1 1/2 cups Pumpkin puree

3. 1/2 cup Seasoned breadcrumbs

4. 1/2 cup Fresh shredded Parmesan (Reserve extra for garnish)

5. 10 fresh Sage leaves, finely cut (Reserve extra for garnish)

6. 1/8 tsp. ground Nutmeg (Reserve extra for garnish)

7. Fresh ground black pepper, to taste

Directions for Filling:

1. Set aside wonton wrappers.

2. In a large bowl, mix all ingredients together. Set aside.

Step 2: Prep Work

1. Pre-boil water in large pot, adding 1 tablespoon coarse sea salt.

2. When at a rapid boil, cover with lid and turn off heat.

3. Line two baking sheet with parchment paper, one for assembling raviolis and another for cooked raviolis.

4. To prepare pine nuts: In a small sauce pan over medium-high heat, pour in 1/2 cup pine nuts and cook until slightly brown, making 'sure to stir constantly as not to burn. Set aside, reserve as garnish for ravioli.

5. Make an egg wash: in a small ramekin, crack open one egg and add a teaspoon of cold water whisk and set aside along with pastry brush.

6. Cut extra sage as garnish for raviolis.

7. Have extra fresh-grated Parmesan prepared as garnish for ravioli.

Directions for Assembling Raviolis:

1. Place wonton wrappers on baking sheet, approximately 12 at a time.

2. Take 1 teaspoon of filling and place in center of wonton wrapper.

3. Egg wash around the entire wonton wrapper, then place second wonton on top and seal the edges by pressing along the edge, making sure to completely seal.

4. Cover prepped ravioli with a moist paper towel, to prevent from drying out.

5. Begin heating water and start boiling process. Once boiling, drop in ravioli, making sure not to overcrowd.

6. When raviolis begin to float, boil an additional 40 seconds, then use a slotted spoon to remove and place on a second lined baking sheet. To keep ravioli warm, you can place them into an oven at low heat until ready to serve. Plate desired amount of ravioli, then drizzle lightly with the sage garlic butter and garnish with Parmesan, pine nuts, ground nutmeg and sage.

7. Serve immediately.

Step 3: Sage Garlic Butter Sauce

Ingredients:

1. 1/2 cup Butter

2. 1 1/2 tsp. minced Garlic

3. 8 leaves Sage, finely chopped

Directions:

1. In a saucepan over medium heat, melt butter, then stir in garlic and sage.

Note: For a crispier ravioli, prepare ravioli as directed, then in a skillet, fry in olive oil over medium-high heat until brown on each side (approximately 2 minutes), then garnish as directed.

Makes 24-36 Raviolis.

Wine recommendation: Folktale Chardonnay. Their wines can be purchased at Folktale Winery, 8940 Carmel Valley Road, Carmel Valley.