Pumpkin Ravioli with Brown Butter

I was looking for a way to use up some of my pumpkin puree and some leftover wonton wrappers and was lucky enough to find a recipe that could do just that. This was a simple and easy dish to make and is sure to impress if you make them for guests. I made this for myself as a quick lunch! So go ahead and try it! :)

I'm really excited to be hosting Presto Pasta Nights #184. I've only submitted a few dishes to PPN, but I love seeing all the dishes that other bloggers submit! Every week there is always a bunch of posts that make my mouth water and that I want to make myself! I Can't wait to see all your dishes! :)
This is my entry for Presto Pasta Nights #184.

Pumpkin Ravioli
Serves 2, adapted from Cook this, not that.
(Printable Recipe)

Ingredients:
1/2 can pumpkin puree (8oz)
1/2 tbsp balsamic vinegar
pinch of nutmeg
2 tbsp Parmesan cheese, grated
salt and pepper to taste
24 wonton wrappers
1 egg white, beaten
2 tbsp butter
sage leaves (Optional)

Directions:
1. Mix pumpkin, vinegar, nutmeg, cheese and salt and pepper together in a bowl.
2. Lay down a wonton wrapper and spoon a small amount of filling onto the wrapper (don't over stuff). Paint the edge on the wonton wrapper with egg white and place another wonton wrapper on top and press the edges together.
3. Cook in salted boiling water for 3 minutes and then drain.
4. Heat butter on medium heat and cook until turning brown (careful not to burn the butter).
5. Add ravioli to brown butter and coat well.
6. Garnish with Parmesan and sage (if using).