Pumpkin Ravioli with Brown Butter and Sage

Pumpkin Ravioli with Brown Butter and Sage 
Serves 6 to 8 

This recipe makes about 3 dozen large raviolis. Use fresh pasta dough if you have access to with a specialty Italian store (or homemade!), but I think a great and quick supplement are round wonton wrappers. Tossed in brown butter with sage and hazelnuts I cannot think of a better pairing than our 2022 Chardonnay Hedon. Our most expressive and true-to-terrior Napa Chardonnay, this “hedonistic” wine is full bodied and rich with notes of butterscotch and vanilla. 

1 cup pumpkin puree
½ cup ricotta cheese
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon salt
1 egg
72 wonton wrappers
1 stick butter
1 bunch sage, with leaves removed
1 cup chopped hazelnuts
Ricotta salata or Parmesan, for garnish 

In a small bowl, mix together the pumpkin, ricotta, garlic powder, cinnamon, cumin, and salt until well combine. In a small bowl beat the egg for egg wash.

Lay out a series of wonton wrappers and brush with the egg wash. Place a tablespoon filling in the center. Repeat for all those wontons lined up. Taking an unwashed wonton, top each of the washed wontons and seal shut, removing all air bubbles. Repeat for all ravioli.

Bring a large pot of water to a boil and season with salt. Working in batches, cook ravioli for 1 to 2 minutes, or until they rise to the surface. 

In a large skillet heat the butter over medium high heat. As the butter begins to caramelize, add the sage and hazelnuts and cook for 1 minute. Add the raviolis and toss with brown butter. Plate and garnish with ricotta salata.