Taken from Publix Grape magazine
- 1/2 c. finely chopped onion
- 1 clove garlic, minced
- 1 t plus 1/4 c. butter
- 1/2 c. blanched almonds, toasted
- 1 1/2 T chopped fresh rosemary
- 1 c. canned pumpkin
- 1/4 c. Parmesan cheese
- 1/4 t black pepper
- 20 or so wonton wrappers
In a medium skillet cook onion and garlic in 1 t hot butter over medium heat until onion is softened, about 3 minutes.
In a food processor combine 1/4 c. of almonds and the rosemary. Cover and pulse until nuts are finely ground. Add pumpkin, 1/4 c. cheese, onion mixture, and pepper. Cover and pulse until combined.
Working with 2 wonton wrappers at a time, top each wrapper with about one teaspoon filling, brush edges with water, and fold in half into a triangle. Press down to seal and force any air out.
Coarsely chop remaining 1/4 c. almonds. In a medium skillet heat remaining 1/4 c. butter over medium heat, add chopped almonds and cook, stirring until butter browns, about 2 minutes. Remove from heat and cover.
Bring water to boil and cook ravioli 2-3 minutes until tender, stirring occasionally. Drain and toss with a little oil. Drizzle almond/butter mixture before serving and sprinkle additional Parmesan cheese and pepper to taste.