Pumpkin Ravioli with Toasted Pumpkin Seeds (Adapted from Rachael Ray)1 cup mashed pumpkin
4 ounces cream cheese, softened
1 ounce fresh grated Parmesan cheese
1 large egg
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
32 round wonton skins
1/4 cup pepitas, toasted
6 tablespoons butter
In a medium bowl, stir together pumpkin, cream cheese, parmesan, egg, salt and pepper until well combined.
Scoop about a 1/2 tablespoon of the filling into the center of the wonton skins - brush the edges with water and bring the edges together to seal, gently squeezing out any air. Place on a baking sheet line with parchment paper - keep them covered as you work on them.
Bring a large saucepan of salted water to a boil. While you wait, melt butter in a large skillet over low heat - keep warm.
Working in batches, carefully drop the ravioli into the boiling water and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat.
Divide the ravioli among 4 plates and lightly season with salt and pepper. Scatter the toasted pumpkin seeds on top to serve.
Makes 4 servings.
Just found the recipe? Click here to see where we talked about it!
Joe - here is another take on pumpkin ravioli: http://jdeq.typepad.com/jerrys_thoughts_musings_a/2007/10/pumpkin-ravioli.html
ReplyDeleteThanks Jerry - I'll check it out!
ReplyDeleteI tried these and subsituted ricotta for the cream cheese. They were nice, although the wonton wrappers weren't quite like real pasta, great idea for a quick ravioli though as the real thing probably takes a whole afternoon!
ReplyDeleteJennywenny - Yes, wonton's do not have that same mouth feel, but it simplifies the whole process!
ReplyDelete