For the raviolis:
1 pie pumpkins
Ravioli (about 2 cups pureed, cooked pumpkin)
2 apples
1 shallots
2 cloves garlic
½ cup grated parmesan cheese
1 cup fresh ricotta cheese
¼ cup maple syrup
1 heaping tsp fresh grated ginger
½ tsp fennel pollen
½ tsp salt
¼ white pepper
1 package wonton wrappers
For the sauce
¼ cup chopped fresh sage
2 tbs butter
Pre-heat your oven to 350 degrees. Poke a few small holes in the pumpkin. Place the pumpkin, shallots, garlic, and apples onto a roasting pan. Drizzle with olive oil and salt and roast until soft. The pumpkin will take about an hour. The remaining ingredients about 30 minutes. Remove from oven and allow to cool.
Place the roasted pumpkin, apple, shallots, and garlic into a blender and blend until smooth. In a mixing bowl, add the puree along with the ginger, fennel pollen, salt, maple syrup and white pepper. Fold in the ricotta and parmesan cheese.
Line a baking tray with parchment paper. Place two wonton wrappers onto a plate. Moisten the inside of the wrapper with water. Add a heaping tsp of the filling to one wrapper and then place the second on top. press firmly together to seal. Repeat. Place filled ravioli onto the baking tray and store in the refrigerator until you are ready to cook.
Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large sautee pan until it begins to brown. do not burn!!! add the sage and stir until the sage is aromatic. turn off the heat. Add the ravioli to the boiling water and cook for 1-2 minutes until the ravioli floats to the surface. Place the ravioli into the sage brown butter sauce and toss to coat.
enjoy!
recipe notes: For more information please watch the video "Reaping Fall's Bounties" and "Fun with Fennel Pollen"