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Photo:Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Active Time:40 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided12large fresh sage leaves plus 1 tablespoon chopped, divided1cupunseasoned pumpkin puree¼teaspoonground nutmeg½teaspooncoarsely ground pepper, divided, plus more for garnish¼teaspoonplus 1 pinch salt, divided1large egg1tablespoonwater20(3 1/2-inch square) wonton wrappers3mediumyellow onion, chopped5tablespoonsunsalted butter3mediumcloves garlic, minced4tablespoonschopped hazelnuts, toasted
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
12large fresh sage leaves plus 1 tablespoon chopped, divided
1cupunseasoned pumpkin puree
¼teaspoonground nutmeg
½teaspooncoarsely ground pepper, divided, plus more for garnish
¼teaspoonplus 1 pinch salt, divided
1large egg
1tablespoonwater
20(3 1/2-inch square) wonton wrappers
3mediumyellow onion, chopped
5tablespoonsunsalted butter
3mediumcloves garlic, minced
4tablespoonschopped hazelnuts, toasted
DirectionsHeat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add whole sage leaves in a single layer and cook, undisturbed, until bright green and crispy, 30 to 40 seconds. Remove with tongs or a slotted spoon to a paper-towel-lined plate. Set aside.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinAdd pumpkin, nutmeg and 1/4 teaspoon each pepper and salt to the pan; cook over medium-low heat, stirring occasionally, until slightly thickened, 3 to 5 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinMeanwhile, whisk egg and water together in a small bowl. Lay wonton wrappers on a clean work surface or cutting board. Place about 1 rounded teaspoon pumpkin filling in the center of each wrapper. Brush egg wash on the edges of the wrapper with your finger or a pastry brush. Fold 1 corner over the filling to meet the opposite corner, pressing the edges together and making sure to press out pockets of air. Cover the ravioli with a damp kitchen towel or paper towel and set aside.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinBring a large saucepan of water to a boil over high heat.Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low and add butter. Cook, stirring and swirling the pan often, until the solids at the bottom of the pan begin to toast, the foam subsides and the onion is golden, 6 to 10 minutes. Add garlic, chopped sage and the remaining 1/4 teaspoon pepper and pinch of salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and cover to keep warm.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinWorking in batches, add 5 ravioli to the boiling water; cook, undisturbed, until they float to the top, about 2 minutes. Remove with a slotted spoon and divide among 4 bowls. When all the ravioli are cooked, spoon warm brown butter sauce over each serving and sprinkle with hazelnuts and the reserved sage leaves. Garnish with additional pepper, if desired.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinOriginally appeared: EatingWell.com, August 2022
Directions
Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add whole sage leaves in a single layer and cook, undisturbed, until bright green and crispy, 30 to 40 seconds. Remove with tongs or a slotted spoon to a paper-towel-lined plate. Set aside.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinAdd pumpkin, nutmeg and 1/4 teaspoon each pepper and salt to the pan; cook over medium-low heat, stirring occasionally, until slightly thickened, 3 to 5 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinMeanwhile, whisk egg and water together in a small bowl. Lay wonton wrappers on a clean work surface or cutting board. Place about 1 rounded teaspoon pumpkin filling in the center of each wrapper. Brush egg wash on the edges of the wrapper with your finger or a pastry brush. Fold 1 corner over the filling to meet the opposite corner, pressing the edges together and making sure to press out pockets of air. Cover the ravioli with a damp kitchen towel or paper towel and set aside.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinBring a large saucepan of water to a boil over high heat.Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low and add butter. Cook, stirring and swirling the pan often, until the solids at the bottom of the pan begin to toast, the foam subsides and the onion is golden, 6 to 10 minutes. Add garlic, chopped sage and the remaining 1/4 teaspoon pepper and pinch of salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and cover to keep warm.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen RankinWorking in batches, add 5 ravioli to the boiling water; cook, undisturbed, until they float to the top, about 2 minutes. Remove with a slotted spoon and divide among 4 bowls. When all the ravioli are cooked, spoon warm brown butter sauce over each serving and sprinkle with hazelnuts and the reserved sage leaves. Garnish with additional pepper, if desired.Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add whole sage leaves in a single layer and cook, undisturbed, until bright green and crispy, 30 to 40 seconds. Remove with tongs or a slotted spoon to a paper-towel-lined plate. Set aside.
Add pumpkin, nutmeg and 1/4 teaspoon each pepper and salt to the pan; cook over medium-low heat, stirring occasionally, until slightly thickened, 3 to 5 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes.
Meanwhile, whisk egg and water together in a small bowl. Lay wonton wrappers on a clean work surface or cutting board. Place about 1 rounded teaspoon pumpkin filling in the center of each wrapper. Brush egg wash on the edges of the wrapper with your finger or a pastry brush. Fold 1 corner over the filling to meet the opposite corner, pressing the edges together and making sure to press out pockets of air. Cover the ravioli with a damp kitchen towel or paper towel and set aside.
Bring a large saucepan of water to a boil over high heat.
Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low and add butter. Cook, stirring and swirling the pan often, until the solids at the bottom of the pan begin to toast, the foam subsides and the onion is golden, 6 to 10 minutes. Add garlic, chopped sage and the remaining 1/4 teaspoon pepper and pinch of salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and cover to keep warm.
Working in batches, add 5 ravioli to the boiling water; cook, undisturbed, until they float to the top, about 2 minutes. Remove with a slotted spoon and divide among 4 bowls. When all the ravioli are cooked, spoon warm brown butter sauce over each serving and sprinkle with hazelnuts and the reserved sage leaves. Garnish with additional pepper, if desired.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)431Calories31gFat33gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
