Pumpkin Ravioli

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 Pumpkinyou 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)

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

photo 1 Pumpkin RavioliAbout 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 **

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  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.

photo 4

  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.

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  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 ribbonsphoto 3
  • 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!

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