I made this recipe for my mom and she said it was “So yummy!”  Hey, mom’s know best…

6 cups diced pumpkin

3 tbsp canola oil

4 tbsp brown sugar

½ cup chopped hazelnuts

2 cup apple cider

3 tbsp butter

3 tbsp olive oil

1 tbsp chopped sage

1 pkg Wonton wraps

1 egg, beaten

Salt and pepper

Preheat oven to 350˚. In a saucepan, simmer the apple cider for about 20 minutes until it has reduced to about 1/4 of a cup.  Set aside.  Toss the pumpkin with canola oil, brown sugar, and pinch of salt and pepper.  Spread out on a baking sheet and roast for 30-45 minutes, until gold and tender.  Sprinkle the chopped hazelnuts over the pumpkin during the last 5-7 minutes of roasting time.  This will give the nuts a light toast.  Transfer pumpking and nuts to a food processor and process until smooth. 

It doesn’t have to be perfect though, a little texture is fine. 

Lay out ½ of the wonton wraps, place a spoonful of pumpkin puree in the center, and rub the edges of the wrap with a little beaten egg. 

Place a second wrap over the pumpkin and press down the edges to seal the ravioli.  Repeat until finished. 

Gently drop the ravioli into a pot of boiling, salted water and gently boil for 2-3 minutes.  Drain. 
In a sauté pan, melt the butter and bring it to a light golden color.  Add in the olive oil and sage.  Sauté the ravioli in the sage butter for 1-2 minutes. 

Drizzle ravioli with apple cider reduction and sprinkle with a few chopped hazelnuts before serving.