Pumpkin Ravioli
In this recipe, tender pumpkin ravioli parcels are filled with a savory mixture of pumpkin puree, garlic, and spices. Each bite reveals a burst of autumn flavors complemented by a nutty, buttery topping of toasted pine nuts and browned butter. Delicately finished with Parmesan cheese and fresh sage, this dish is a delightful blend of comforting textures and seasonal aromas.
— Constant Cookbook
Ingredients
- 2 Tablespoons Butter
- 2 cloves Garlic, Minced
- 1 can (15 Oz. Size) Pumpkin Puree
- 1/4 teaspoon Salt
- 1/4 teaspoon Chili Powder (more To Taste)
- 1/4 cup Pine Nuts
- 1 stick Butter
- 36 whole Wonton Wrappers
- 1 whole Egg, Beaten
- Black Pepper To Taste
- Fresh Parmesan
- Fresh Sage, Sliced Very Thin
Instructions
- For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened. Remove from the heat and let cool slightly.
- For the ravioli: Toast the pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6-8 minutes. Remove from the heat and pour the pine nuts onto a small plate.
- In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then let it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl.
- Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 9 ravioli at a time, keeping the other wrappers covered. If you like, you can trim the raviolis using a circular or square cutter to make the edges uniform. Totally optional!)
- Bring a pot of water to a boil. Drop 3 ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.
- To serve, spoon a little browned butter onto each plate and smear it around. Place 3-4 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper, and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve!
Cook Time
10M
Prep Time
PT15M
Yield
6
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