This recipe for Pumpkin Sage Ravioli with Red Wine Cream sauce makes a perfect Autumn meal! Pair this with crusty Italian bread and a glass of Primitivo red wine.
- Combine all ravioli ingredients (except pasta/wonton wrappers) in a bowl and set aside. Lay each wrapper on wax paper and place one tsp pumpkin filling on top. Brush edges of wrapper with water and fold into a triangle, sealing edges by crimping with a fork. (If you feel the ravioli might stick, brush them lightly with flour as you continue to work.) When done making ravioli, bring water to a boil in a large pot while sauce is being made.
- Sauté shallots and garlic in butter over medium heat until they become tender and fragrant, about 3-5 minutes; add pepper and remaining sage and nutmeg and sauté for an additional minute.
- Add wine, cover and simmer for about 5 minutes; turn heat to low and stir in heavy cream. To a pot of boiling water carefully add ravioli in batches, taking care not to overcrowd the pot. Reduce water to a simmer and cook ravioli for 5-7 minutes, or until they puff up in the center and float.
Wine Pairing: A full-bodied red wine will compliment this dish. Choose a Primitivo or Sangiovese.
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This recipe shared by Collier Falls Winery via The California Wine Club.
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