Dinner tonight: pumpkin-nut ravioli with sage brown butter

Homemade ravioli taste great but the thought of spending the time making fresh pasta can be daunting. Wonton wrappers to the rescue! They allow you to make fresh ravioli anytime in a fraction of the time.

Preparation time 20 minutes 

Cooking time 10 minutes 

Serves 4

• 250 ml (1 c) canned pumpkin purée
• 175 ml (3/4 c) part-skim ricotta cheese
• 0.5 ml (1/8 tsp) ground cinnamon
• Pinch of ground nutmeg
• 5 ml (1 tsp) salt, divided
• 100 ml (1/3 c) chopped pecans
• 36 wonton wrappers
• 1 large egg, lightly beaten
• 115 g (1/2 c/1 stick) unsalted butter
• 30 ml (2 tbsp) chopped sage, divided
• 15 ml (1 tbsp) fresh lemon juice
• 60 ml (4 tbsp) grated Parmesan cheese

1. Cover a baking sheet with wax paper and set aside.
2. In a medium bowl, whisk together the pumpkin, ricotta, cinnamon, nutmeg and two millilitres (1/2 teaspoon) of the salt. Stir in the pecans until well-mixed.
3. Place six wonton wrappers on a work ­surface and cover the remaining wrappers with plastic wrap to prevent them from drying out. Place a scant 10 grams (two teaspoons) of filling slightly off centre on each wrapper. Lightly brush the edges of each wrapper with the egg and fold the wrappers diagonally in half over the filling to form triangles. Press the edges firmly to seal and transfer them to the baking sheet. Repeat with the remaining wrappers and filling.
4. eanwhile, bring a large pot of salted water to a boil over high heat.
5. Heat the butter in a large nonstick skillet over medium heat. When melted and hot, add 15 grams (one tablespoon) of the sage and cook until the butter begins to brown, three to four minutes. Remove from the heat and stir in the remaining sage, the lemon juice and the remaining two millilitres (1/2 teaspoon) salt. Keep warm.
6. Add the ravioli to the boiling water in three batches, being careful not to let the water return to a boil, and cook until the ravioli float to the top, two to four minutes. Transfer the ravioli with a slotted spoon to a medium bowl with some of the pasta water in it, cover and keep warm. Repeat with the remaining ravioli.
7. Drain the cooked ravioli and divide among four shallow bowls. Top each with a quarter of the sage butter and sprinkle each with 15 millilitres (one tablespoon) of the Parmesan.

• Not everyone loves pumpkin, so change the filling to suit your tastes.
• The sage-butter sauce works wonderfully well with a ricotta/mozzarella filling or a seafood filling such as crab and shrimp.

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