Pumpkin Ravioli
Yield: 10 servings.
FILLING:
2 cups solid-pack pumpkin
1/8 tsp. nutmeg
1/4 cup assorted dried friut, chopped
1 cup crushed Amaretti cookies*, divided
1/2 cup bread crumbs
3/4 cup Wisconsin Parmesan cheese, grated
1/2 tsp. salt 1 tsp. Dijon mustard dash of pepper
SAUCE:
1 stick butter (8 Tbsp.)
15 fresh sage leaves
RAVIOLI:
2 packages wonton wrappers (100 wrappers)
1 cup Wisconsin Aged Provolone cheese, grated
Combine filling ingredients, reserving 1/2 cup Amaretti crumbs for topping.
In a sautè pan, prepare sauce. Heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm.
To assemble ravioli, moisten a wonton wrapper with water. Place another wrapper on top and press to seal. Place a spoonful of filling on dough, moisten edges, and fold dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 31/2 minutes. Remove with a slotted spoon and add to warm sage butter. On warm plates, divide ravioli and top with Provolone and reserved crushed Amaretti.
*Available in Italian delis.
Photo: WISCONSIN MILK MARKETING BOARD
