November 1st, 2012
by LeeAnne Wright
Heat oil in a large fry pan over medium heat. Fry sage leaves until dark green, then turn and fry until crisp, about 40 seconds per side. Transfer to a paper towel.
Mix together pumpkin, ricotta, egg yolk, Parmesan cheese and thyme; season with salt and pepper.
Using a finger dipped in water, wet the edges of one wonton wrapper. Place a scant tablespoon of pumpkin mixture in the centre of the wrapper and seal to form a half moon, squeezing out all air. Do not overfill or the tortellini will break open while cooking. Continue with remaining filling and wrappers, covering tortellini with plastic wrap as you go.
Bring a large pot of salted water to a boil. Boil the tortellini for about 5 minutes or until they float to top and wrapper is translucent. Meanwhile, heat butter over medium-high heat in same fry pan used for the sage. Scoop tortellini out of water, letting water drain. Transfer to pan and swirl around in butter to coat. Add balsamic (it will splatter a bit) and swirl again. Transfer tortellini to a large serving platter or individual plates. Top with fried sage and serve immediately.
292 calories, 14 g fat, 102 mg calcium, 181 mg sodium, 33 g carbohydrates, 1 g fibre, 9 g protein. Excellent source of vitamins A and D; source of calcium and iron.