Creates about 30 ravioli

 

Ingredients

1 ½ cups of Challenge unsalted butter( used throughout recipe)

1/2 cup of finely diced shallot

8 ounces of Challenge Whipped Cream Cheese in tub

1 cup of canned pumpkin

4 ounces of chevre (goat cheese)

2 teaspoons of smoked paprika

1 teaspoon of ancho chili powder

2 teaspoon of ground cinnamon

1 ½ teaspoon of salt

1 tablespoon of brown sugar

60 wonton wrappers

1/2 cup of loosely packed sage leaves

½ cup of FLAT leave parsley

½ cup of finely crushed gingersnap cookies

½ cup of chopped pecans

 

Directions

1. In a small saucepan, combine 1 tablespoon of butter and shallots. Cook over medium high heat for about 4 minutes, or until translucent. Combine cooked shallots, cream cheese, pumpkin, chevre, smoked paprika, cinnamon, salt and brown sugar in a mixing bowl.

2.  To create raviolis, wet edges of wonton wrappers with water. Place about 1 tablespoon of filing in center, followed by a piece of flat leave parsley. Place a second wonton wrapper on top. Pinch edges to seal, trim edges if desired to create a circle.

3. Bring about 4 inches of water to a low boil in a large fry pan. Add a few ravioli at a time, cook for about 3-4 minutes or until pasta is cooked. Remove with slotted spoon, continue with the remaining ravioli.

4. To prepare sauce, add ½ cup of butter to pan along with gingersnaps and pecans. Cook gingersnap mixture until fragrant and golden brown. Add the remaining butter to another pan along with sage leaves. Cook sage until they becomes crisp. Remove sage from pan reserving butter.

5. To serve, place toasted gingersnaps on plate followed by ravioli. Drizzle with sage butter and crispy sage leaves.