Southern Okie Gourmet Pumpkin Spread Ravioli with Brown Butter Sage

Posted by Gina Hollingsworth on 10/08/2013

Southern Okie Gourmet Pumpkin Spread Ravioli with Brown Butter Sage

Ingredients:

1 package of wonton wrappers

½ lb. of ground pork

½ lb. of ground sweet Italian sausage

2 tablespoons fresh sage, chopped

½ cup Southern Okie Gourmet Pumpkin Spread

1 (8 oz.) tub Ricotta cheese

1-teaspoon garlic powder

1-teaspoon salt

½ teaspoon black pepper

Directions:

  • In a large bowl, combine ½ lb. of ground pork and ½ lb. of ground sweet Italian sausage, 1-tablespoon fresh sage, salt, garlic powder and black pepper. Mix well with hands.  Add mixture to hot skillet, brown and transfer to another bowl to cool. 
  • Mix in Southern Okie Gourmet Pumpkin Spread, Ricotta cheese and remaining fresh sage. 
  • Divide wonton wrappers, add water to edges finger so wrapper will seal.  Add 1 teaspoon of sausage mixture to middle of wonton wrapper, seal edges and crimp each side with a fork.
  • Drop in boiling water until ravioli floats to top, usually 2 to 3 minutes
  • Drain ravioli on to serving platter

Brown Butter Sage Topping

Ingredients:

1 stick of butter

2 tablespoons fresh sage

½ toasted pine nuts

Directions:

Add 1 stick of butter to sauce pan, when butter starts to brown add fresh sage until slightly crisp.  Pour brown butter topping over ravioli and top with toasted pine nuts.