Pumpkin Ravioli in Sage Brown Butter

So apparently, October seems to have flown by.  I was rather taken aback when someone informed me today that Thanksgiving is 23 short days away, yikes!  Although I am feeling a little sad I missed the opportunity for posting some fun Halloween recipes, November holds plenty of promise.

I'll save the posts on sides and desserts (gonna need to get a jump on my Turkey-Day menu planning!) for another day.  In the meantime, these simple pumpkin ravioli (helped by the shortcut of using Asian wonton wrappers--look for them in the refrigerated produce section) are creamy, comforting and enhanced by a nutty sage brown butter that is so yummy I wish I could bottle it and wear it as perfume.
  
Pumpkin Ravioli in Sage Brown Butter
Ravioli:
1 15 oz. can pumpkin puree (please oh please do not use the pie filling)
1 4oz log of goat cheese (or 1 cup of ricotta cheese if you prefer a milder flavor)
1/2 cup grated Parmesan or Romano cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1 package wonton wrappers (pictured are round Chinese dumpling wrappers which are just a bit thicker than wonton wrappers

Sage Butter:
1/2 stick (4 tablespoons) salted butter
8-10 fresh sage leaves

Shredded Parmesan or Romano cheese for serving

Directions: In a medium bowl, stir together all of ravioli ingredients except for wonton wrappers.  Taste and adjust seasonings if needed.

To assemble: Take a wonton wrapper, place a small spoonful of filling (1 heaping teaspoon) in the center of the wrapper.  Using your finger, brush water along the edges of wrapper.  Fold wrapper in half diagonally and press along edges to seal. Or, for a more decorative look, bring all four corners of the wrapper up to the center, pinching the opposite corners together and along edges to seal (making it look like a tiny pyramid--yeah, I meant to take a picture of that shape and seemed to have missed it. Sorry).  Repeat with remaining wonton wrappers and filling until complete.

At this point, ravioli can be placed in a single layer on a cookie sheet, frozen individually and then transferred to a ziploc bag for later use.

To cook: Bring a large pot of water to boil.  Add salt to boiling water to season, if desired.  Reduce heat so that water simmers gently.  Drop ravioli in small batches into water and cook until ravioli rise to the surface, 5-7 minutes.  Remove with a slotted spoon and set aside.  Repeat with remaining ravioli. 

While ravioli are cooking, make the sage butter.  In a large skillet over medium high heat, melt butter.  Once butter is completely melted and starts to foam (and it will get really foamy!), add in sage leaves.  They will sizzle.  Stirring constantly, allow to cook the sage leaves briefly until they become crispy and the butter starts to turn a light nutty brown (make sure to watch closely as the butter will go from brown to burned quickly). 
  
Add in ravioli and toss to coat.  Saute for a couple minutes until ravioli are warmed through start to brown on the edges (or you can also line ravioli in a single layer on a cookie sheet, drizzle with the brown butter and bake at 350 until ravioli are heated through and starting to brown on the edges).

Serve immediately, garnished with crispy sage leaves and additional Parmesan.