Pumpkin Wonton Ravioli W. Sage Butter Cream

• 6 ounces wonton wrappers
• 15 ounces canned pumpkin
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 cup half-and-half cream
• 1 teaspoon rubbed sage
• salt & pepper

1. Combine pumpkin, egg, salt & pepper.
2. Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
3. Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
4. When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
5. Drain ravioli.
6. Melt butter in pan with olive oil.
7. Add half & half, sage and salt & pepper.
8. Add ravioli to sauce and simmer for 1-2 minutes.
9. Serve with fresh shaved parmigiano regiano.

wonton wrappers, pumpkin, egg, salt, pepper, butter, olive oil, cream, sage, salt

Taken from www.food.com/recipe/pumpkin-wonton-ravioli-w-sage-butter-cream-154288 (may not work)