- 1 package of wonton wrappers
- ½ lb. of ground pork
- ½ lb. of ground sweet Italian sausage
- 2 tablespoons fresh sage, chopped
- ½ cup Southern Okie Gourmet Pumpkin Spread
- 1 (8 oz.) tub Ricotta cheese
- 1-teaspoon garlic powder
- 1-teaspoon salt
- ½ teaspoon black pepper
In a large bowl, combine ½ lb. of ground pork and ½ lb. of ground sweet Italian sausage, 1-tablespoon fresh sage, salt, garlic powder and black pepper.
Mix well with hands.
Add mixture to hot skillet, brown and transfer to another bowl to cool.
Mix in Southern Okie Gourmet Pumpkin Spread, Ricotta cheese and remaining fresh sage.
Divide wonton wrappers, add water to edges finger so wrapper will seal.
Add 1 teaspoon of sausage mixture to middle of wonton wrapper, seal edges and crimp each side with a fork.
Drop in boiling water until ravioli floats to top, usually 2 to 3 minutes.
Drain ravioli on to serving platter
Brown Butter Sage Topping Ingredients
- 1 stick of butter
- 2 tablespoons fresh sage
- ½ toasted pine nuts
Add 1 stick of butter to saucepan, when butter starts to brown add fresh sage until slightly crisp.
Pour brown butter topping over ravioli and top with toasted pine nuts.