Pumpkin Ravioli in Brown Butter

• 1 stick butter
• 2 cups canned pumpkin, Libby's(R)
• 1 packet (0.7-ounce) onion recipe mix, Lipton(R) Carb Options(TM)
• 1 cup vegetable broth, Swanson(R)
• Salt and pepper
• 1/4 cup low-fat ricotta cheese, Precious(R)
• 3 tablespoons grated Parmesan cheese, Kraft(R)
• 1 teaspoon ground nutmeg, McCormick(R)
• 16 wonton wrappers, Melissa's(R)
• 10 fresh sage leaves
• 2 tablespoons grated Parmesan cheese, for garnish, Kraft(R)

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

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

Taken from www.foodnetwork.com/recipes/sandra-lee/pumpkin-ravioli-in-brown-butter-recipe.html (may not work)