This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Pumpkin Ravioli with Sage Brown Butter

15-ounce can pure pumpkin
¼ cup softened mascarpone or cream cheese
⅓ cup grated Parmesan cheese, plus extra for garnish
2 tablespoons bacon bits (optional)
1 teaspoon fresh lime juice
1 egg yolk, white reserved
1½ teaspoons balsamic vinegar
½ teaspoon ground nutmeg
salt and pepper
24-48 wonton wrappers
1 stick unsalted butter
½ cup sage leaves

Either by hand or in a food processor, mix together until smooth the pumpkin, mascarpone, Parmesan, bacon, lime juice, egg yolk, vinegar, nutmeg, salt and pepper.

Line a large baking sheet with plastic wrap. Place a wonton wrapper on a work surface. Using a pastry brush, lightly brush the wrapper with reserved egg white. Place 1 teaspoon pumpkin filling on one side of the wrapper. Fold the other half of the wrapper over, and press the edges together to seal. Transfer to a prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

Over medium heat, melt the butter and cook 2-3 minutes with the sage until it begins to brown. Turn off the heat, season with salt and reserve.

Working in batches, cook ravioli in a large pot of boiling salted water until just tender, about 2-3 minutes. Using a slotted spoon, carefully transfer ravioli to the hot butter sauce, spooning sauce over the ravioli to coat thoroughly. Transfer to a serving plate and drizzle with sage brown butter. If desired, serve with Parmesan cheese.

Note: Any extra filling can be frozen for future use.