PUMPKIN RAVIOLI with BROWNED BUTTER

*Thanksgiving Collection*

Combine 10 oz canned pure pumpkin, 1/2 cup part-skim ricotta cheese, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4  tsp pepper in a bowl. Arrange 24 wonton wrappers on a work surface, top each with 2 tsp pumpkin filling. With your finger, brush edges of each wrapper with water, then top with another wrapper, pressing out air and sealing edges.

Melt 6 TB butter in a large skillet over medium heat and cook until speckled with brown, about 5 minutes. Meanwhile, cook half of ravioli in a large pot of boiling, salted water until al dente, 4-5 minutes. Remove ravioli with a slotted spoon and put directly into browned butter  ln pan; cook about 2 minutes, flipping ravioli. 

Divide ravioli among 3 plates (leave half of butter in pan) and cover to keep warm or put in 200 degree oven. Repeat with remaining ravioli. Top each with snipped fresh chives and freshly ground pepper.

(Source: dash magazine & photo also)