Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.

Method

1. In a bowl, combine pumpkin puree, parmesan, nutmeg, salt, and pepper. Fill a piping bag fitted with a large tip with the filling.
2. On a clean surface, lay out half the wonton wrappers. Pipe filling evenly in the center of each wrapper, ensuring uniform portions.
3. Brush the edges of each wrapper with the beaten egg. Cover with a second wrapper and seal, pressing out any air pockets. Repeat for all ravioli. Arrange on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate until ready to cook.
4. In a pan over medium heat, toast the pecans for 3-5 minutes until lightly browned. Remove and set aside.
5. Melt butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma.
6. Add sage leaves to the browned butter, cooking until crispy. Remove with a slotted spoon and drain on paper towels.
7. Bring salted water to a boil. Cook ravioli in batches; once they float to the surface, remove carefully and plate.
8. Drizzle browned butter sauce over the ravioli. Garnish with crispy sage leaves, toasted pecans, and additional parmesan cheese or curls.