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Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

Carol | From A Chef\'s Kitchen
  • 4036 minutes
  • Serves 2

INGREDIENTS

Salt

2 tbsp

olive oil

Scant 1 cup canned pumpkin puree (not pie filling)

1/3 cup

grated Parmesan cheese plus more for topping

cayenne pepper (optional)

Black pepper,

24

wonton skins

1

large egg, beaten

1 stick

unsalted butter

6

large sage leaves, thinly sliced plus a leaf thinly sliced

1/4 cup

toasted pecans

1 person Recommend This Recipe