Pumpkin Ravioli with Prosciutto and Sage
| Yield: | 8 Servings |
| Categories: |
| 1 1/2 | lb | Pumpkin or winter squash |
| 1 | tb | Unsalted butter |
| 1/4 | lb | Finely chopped prosciutto (optional) |
| 1 1/2 | tb | Chopped fresh sage; plus |
| Several whole sage leaves; for garnish | ||
| 1 | c | Heavy cream |
| 1/4 | c | Freshly grated parmesan cheese |
| Salt and freshly ground black pepper, to taste | ||
| 2 | pk | Wonton skins; at room temperature |
| Cornstarch for dusting ravioli | ||
| 1 | c | Chicken stock |
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