I have been running more recently after a while away. Winter has been too warm and the skiing is not great.  So out on the normally snow-covered trails (and dirt roads) I go.  I spent a long Friday on a field trip and ended up eating a milkshake and french fries for dinner.  So after a longer run on Saturday morning I was ready for something that tasted delicious, was a bit indulgent, but decidedly NOT fast food. Rob and I are also in the middle of a small kitchen renovation.  We are in the demo phase and I will soon be without a range for about a month. In the meantime, I am trying to maximize the use of my oven before I turn to my go-to camping meals and learn how to love my crock pot. Pumpkin ravioli sounded perfect and I was able to sit at the table and leisurely put together these tasty treats in the afternoon. I grabbed a few small pumpkins from the collection of winter squash in my garage to roast for the filling, combined with some fresh sage.  I love sage, the earthiness is to die for. If you are not a fan any other herb will work great.  Top with a little bit of spicy brown butter with crispy sage, add a green salad, and you are good to go!

Roasted Pumpkin – you can skip this step and buy canned pumpkin

• Cut the squash in half and brush a little oil on the cut side
• Place cut side down on a cookie sheet and roast at 400 degrees until soft about 45 minutes to an hour
• Let cool and then scoop out the seeds
• Scoop the flesh into a food processor or blender (you can use a potato masher if you don’t have one) and puree until smooth
• Place the puree in a strainer over a bowl for about 30-45 minutes (because pumpkin has a lot of moisture this step helps the puree have a better texture to work with)

Note:   Pumpkin puree can be frozen and used for soup, lasagna, enchiladas, ravioli, you name it!

 Pumpkin Ravioli – About 6 servings (I make extra and freeze them for quick weeknight suppers)

Using wonton wrappers is quick and easy – someday I will buy the pasta attachment for my Kitchen Aid mixer and go to town, but until then this is a great way to eat homemade ravioli anytime!

• 1-2 cups pumpkin puree
• 1-3 tablespoons fresh sage chopped (I roll up the leave tightly and slice into ribbons, I like the larger pieces of sage in the filling, you can also mince it or use dried sage)
• 1/2 cup nonfat greek yoghurt (feel free to use creme fraiche or ricotta, greek yoghurt adds that creamy lusciousness needed without the fat and is a go to addition to many things for me)
• 1/4 cup or less of shredded parmesan
• 1 pinch nutmeg
• 1 egg beaten with a few tablespoons water mixed in
• 1 package wonton wrappers

** You can easily make these vegan by using a little soy yoghurt or creamer, and using just water to seal the ravioli **

1. Mix together the first 5 ingredients in a small bowl, season with salt and pepper to taste.
2. Create a workspace for yourself – I use a cutting board for assembly, a cookie tray with a silpat or parchment paper to put ravioli on as I finish, and a small brush to seal the ravioli (you can also use your finger).
   • I make two sizes – square and triangle, the square uses two sheets and the triangle just one.
3. To make the square – take 1 wonton sheet, and place about 1 1/2 teaspoons of filling in the center.  Use a brush or your finger to run a bit of the egg wash around the edges.  Next, carefully place a second sheet on top.  Use your fingers to press around the filling in the center to remove air pockets, then line up the edges and press to seal.

1. To make the triangle – take 1 wonton sheet and place about 1 teaspoon of filling in the center of the sheet. Use a brush or your finger to run the egg wash around the edges. Carefully fold one corner to meet its opposite corner to form a triangle.  Repeat the same steps, pressing around the filling and corners.
2. That’s it!  If you are not using straight away place in the fridge on parchment or a plate with a little cornmeal to prevent sticking. To freeze, place on a cookie tray in the freezer for a few hours then place in  ziplock bag or container.

1. Cooking these little gems is so quick – bring a large pot of water to a gentle boil ( they are fragile little darlings).  Slip ravioli into the water and cook 1-3 minutes until they begin to float. It will take a bit longer if frozen.  Use a scoop to gently lift and drain ravioli and serve with sauce of your choice.

Spicy Brown Butter Sauce

• 3- 4 tbs butter
• 10-20 fresh sage leaves cut into ribbons
• 1/2 -1 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika (one of my new spice obsessions!)

1. Melt butter in large frypan
2. Add sage, red pepper flakes, and paprika
3. Cook for 2-4 minutes until well browned and sage is crispy
4. Remove from heat and toss with ravioli
5. Serve immediately topped with parmesan if desired

I also have a small obsession with beets and made a salad with these beauties I pickled earlier in the fall.  YUM!