2 TBSP butter
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
1/4 tsp salt
1 tsp C&C Turkey Seasoning
1/4 cup pine nuts or walnuts
1/4 cup butter
36 wonton wrappers
1 egg, beaten
Pepper to taste
Fresh sage, sliced very thin
Melt butter with the garlic in a skillet over medium heat and cook 2 minutes. Add the pumpkin puree, salt and C&C Turkey Seasoning. Stir and cook over medium heat for a 4 minutes, stirring constantly. Remove from heat and let cool slightly.
Assemble the ravioli: Lay out 9 wonton wrappers and put 1/2 teaspoon of the pumpkin mixture in the center. Beat the egg with 1 tablespoon water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form.
Repeat with the rest of the wrappers. Wrappers dry out quickly, so assemble 9 ravioli at a time, keeping the other wrappers covered.
Toast nuts in a small skillet over medium-low heat, tossing occasionally, until golden. Remove from heat and pour the pine nuts onto a small plate.
In the same skillet you toasted the pine nuts in, brown 1/4 cup butter by melting it over medium-high heat, then letting it cook and bubble for an additional minute or so until the foam is golden brown. Remove from heat and set aside.
Bring a pot of water to a boil. 3 at a time, drop the ravioli into the water and cook for about 1 1/2 to 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.
Serve with browned butter drizzled on ravioli and a sprinkle of toasted nuts, black pepper, Parmesan and sage.