Pumpkin Ravioli In Brown Butter

• 1/2 cup butter
• 2 cups canned pumpkin
• 1 (2/3 ounce) packet onion soup mix
• 1 cup vegetable broth
• salt and pepper
• 1/4 cup low-fat ricotta cheese
• 3 tablespoons grated parmesan cheese
• 1 teaspoon ground nutmeg
• 16 wonton wrappers
• 10 fresh sage leaves
• 2 tablespoons grated parmesan cheese, for garnish

1. For Filling, in a large saucepan over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove From heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely.
2. Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
3. In a large skillet over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese.

butter, pumpkin, onion soup, vegetable broth, salt, lowfat ricotta cheese, parmesan cheese, ground nutmeg, wonton wrappers, sage, parmesan cheese

Taken from www.food.com/recipe/pumpkin-ravioli-in-brown-butter-325800 (may not work)