Ingredients:

Filling:
2 cups solid pack pumpkin (not pie filling)
1/8 tsp. nutmeg
1/4 cup assorted dried fruit, chopped
1 cup crushed Amaretti (or macaroon) cookies, divided
1/2 cup bread crumbs
3/4 cup Wisconsin Parmesan cheese, grated
1/2 tsp. salt
1 tsp. Dijon mustard
dash pepper

Sauce:
1/2 cup (1 stick) butter
15 fresh sage leaves

Ravioli:
2 packages wonton wrappers (100 wrappers)
1 cup Wisconsin Aged Provolone cheese, grated

 

Directions:

Filling: Combine filling ingredients, reserving 1/2 cup cookie crumbs for topping.

Sauce: In a sauté pan, heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm.

Ravioli Assembly: To assemble, moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on dough, moisten edges, and fold dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 3-1/2 minutes. Remove with a slotted spoon and add to warm sage butter. Top Ravioli with grated Provolone and crushed cookies.

Makes 10 Servings