Autumn has arrived in Los Angeles! It's chilly, and rainy, and going to be 95 degrees this weekend - wait, what'd I just say? Ignore that part for now. So last night I celebrated the season by eating squash and pumpkin for dinner. And, since it's time to fatten up for winter (right?), I decided to fry the pumpkin and serve it with butter.
I know, sounds ridiculous, but you only need to eat one or two of these (I ate 3). In fact, they would make a perfect appetizer! I love you Fall!
Fried Pumpkin Ravioli with Brown Butter Sauce
32 wonton wrappers
1/2 cup pumpkin puree
1 clove garlic, minced
3 T olive oil
Salt and pepper
1/4 tsp dried sage or 1/2 tsp fresh sage, chopped
1 T mozzarella
1 cup ricotta cheese
4 T unsalted butter
In a small skillet, heat one T of the olive oil over medium heat. Add minced garlic and saute for a few minutes.
Add pumpkin to garlic. Season with sage and salt and pepper to taste. Add mozzarella and saute until melted. Remove from heat.
In a bowl, combine pumpkin mixture with ricotta cheese. Taste to see if it needs more salt.
Wash out small skillet and heat butter over medium-low heat. Stir until butter begins to brown, then remove from heat.
On a flat surface, lay out 16 wonton wrappers. Place one tablespoon of filling in center of each wonton. Brush the edges with some of the brown butter and place another wonton on top, using fingers to close seams.
In a larger skillet, heat remaining olive oil over medium high heat. Add raviolis and saute for a few minutes per side, until golden brown. You'll probably have to do this in batches.
Spoon brown butter sauce over raviolis and serve!