Pumpkin Ravioli with Sage Drizzle & Toasted Pumpkin Seeds // Summer's Best, Episode: Flye

1/4 cup pumpkin seeds, toasted (60 ml)
1 cup canned unsweetened pumpkin (250 ml)
1 tsp lemon juice (5 ml)
4 oz Asiago cheese or feta or goat cheese, cubed (120 g)
2 cups fresh spinach or arugula, chopped coarsely (500 ml)
1 tsp fresh ground pepper - preferably red pepper (5 ml)
3/4 tsp salt (4 ml)
48 wrappers of either Gyoza or Wonton wrappers - preferably small squares
2 tbsp corn starch (30 ml)
1 cup water (250 ml)
6 tbsp of butter (90 ml)
1 tsp of salt (5 ml)
1/2 tsp of pepper (2.5 ml)

Instructions:

1. Toast the pumpkin seeds in a pan over medium heat for 3 minutes until brown. They brown very quickly. Put a few pumpkin seeds aside for garnish.
2. Combine in a bowl by hand or use a food processor for the filling: the Pumpkin puree, toasted seeds, lemon juice, spinach/arugula, cheese, pepper and salt. Blend. Put to one side.
3. Dissolve cornstarch in water. Use for sealing wrappers. Put sheet of parchment paper on cookie sheet, dust with cornstarch.
4. Lie out wrappers, place about 1 tablespoon (5 millilitres) of filling on wrapper. Fold over and seal with water-cornstarch liquid. Place finished ravioli onto the cookie sheet.
5. Place in the fridge overnight or chill for at least 1 hour. Raviolis can be frozen ahead of time. Just bring frozen raviolis to room temperature before boiling.
1. When raviolis are ready for cooking, bring 2 quarts (8 cups) of water to a boil. Add in ravioli. Cook for 3 minutes or until ravioli floats to the surface. Drain and serve with either drizzle or sauce.
6. Garnish with toasted pumpkin seeds and add shavings of fresh asiago or parmesan cheese.
7. Drizzle: Brown butter in a sauce pan. Add salt and pepper. Or make a simple rue of butter and flour with heavy crème and dried sage. Serves 8.