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Pumpkin and Cream Cheese Ravioli in Sage and Butter Sauce

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“From the Closet Cooking blog”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the pumpkin, cream cheese, cumin, salt and pepper.
  2. Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
  3. Boil the ravioli for 2-3 minutes to cook.
  4. Melt the butter in a pan with the sage.
  5. Cook the butter until it browns and remove from heat immediately.
  6. Toss the ravioli and sauce and serve.

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