with Sage Brown Butter
In large skillet, over medium heat, melt 1 tablespoon butter. Add onions; sauté until translucent (about 1-2 minutes). Stir in pumpkin; cook until mixture is slightly dry (about 2-3 minutes). Add in evaporated milk, 1 tablespoon sage, thyme, ¼ teaspoon salt and nutmeg; cook 2 minutes. Remove from heat and stir in Parmesan cheese; allow to cool.
Working in batches, lay several potsticker wraps on lightly floured surface. Place 1 heaping teaspoon pumpkin mixture in center of each wrap. Moisten the edge of each wrap with water. Fold the wrap in half and press edges to seal; crimp with a fork. Place ravioli on lightly floured baking sheet and cover with damp paper towels. Continue assembling remaining ravioli. (Ravioli can be refrigerated several hours or frozen up to 2 weeks).
In large skillet heat oil over medium-high heat. Add ravioli in batches; sauté until lightly browned on both sides. Remove from skillet and place on serving platter; keep warm.
Add remaining butter to skillet. When melted add in remaining 1½ tablespoons sage, remaining ¼ teaspoon salt, garlic and white pepper. Sauté until butter starts to brown and the garlic is golden (about 2 minutes). Remove from heat.
Top ravioli with sage brown butter. Garnish with additional Parmesan cheese and fresh sage leaves, if desired.
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