Pumpkin Ravioli with Wonton Dough

Ingredients:

• 110 g unsalted butter
• 2 crushed cloves of garlic
• 430 gr. pumpkin puree
• Coarse salt
• 1/4 tsp chili seasoning
• 1/4 cup pine nuts
• 1 large egg
• 48 sheets of wonton dough
• 1.5 cups Parmesan cheese shavings
• 6 sage leaves, rolled and very thinly sliced
• Freshly ground black pepper

Preparation:

1. Melt 2 tablespoons (30 grams) of butter in a large skillet over medium heat. Add the garlic and cook for a couple of minutes (do not brown). Stir in the pumpkin puree, 1/2 teaspoon of salt, and chili powder. Cook the filling for a few minutes, stirring occasionally, to evaporate some of the excess liquid. Remove from heat and let cool slightly while you prepare the remaining ingredients.
2. Toast the pine nuts in a small skillet over medium heat, stirring occasionally, until golden brown. Transfer them to a plate and set aside.
3. Next, make the brown butter: In the same small skillet, melt the remaining 6 tablespoons (90 g) butter over medium heat; simmer for a few minutes, until the butter foams and turns golden brown. Keep an eye on the butter as it cooks; once it's done, remove the pan from the heat. In a separate bowl, whisk the egg with 1 tablespoon of cold water. You're now ready to make the ravioli.
4. Bring a large pot of salted water to a boil. Lay out several sheets of wonton dough on a work surface and spoon a teaspoon of filling into the center of each sheet. Then brush the edges with egg wash. Top the filling with two more sheets of dough and pinch the edges shut, gently pushing out any air bubbles. Set the ravioli aside while you make the rest.
5. Cook the ravioli in batches in boiling water for 1.5 to 2 minutes, then remove with a slotted spoon and place on a plate or platter. Serve the ravioli with brown butter, Parmesan cheese, sage, pine nuts, and ground black pepper.