This Pumpkin Ravioli is delicious and a great fall recipe for utilizing the pumpkin harvest. It freezes well too so you can make extra and put some away for another day.
1 cup pureed pumpkin
1 T. butter, cut up into little bits
1 1/2 tsp cornmeal
1 tsp sage (fresh, dried and crumbled – you might want to cut this back a bit if using powdered – extra fried sage leaves as a garnish are also a tasty touch)
1/2 tsp. thyme
salt and pepper to taste
Variation: add a pinch or two of pumpkin spice to your mixture to really play up that fall flavor
36 wonton wrappers
1 egg, beaten
1/4 cup butter, melted
Variation: Stir a little bit of pureed (it can be canned) pumpkin into the melted butter to create a simple pumpkin sauce for over the ravioli. When I do this, I add a bit of pumpkin spice to it as well.
2 T. chopped parsley
Instructions: Mix together the pumpkin, butter bits, cornmeal, and spices. Doing only a few at a time, brush around the edges of some wonton wrappers with the egg.
Place a heaping tsp of pumpkin mixture onto a wrapper and either top with another wrapper or fold over into a triangle.
Be sure to go around the edges really well to get a good seal – some people just press with their fingers but I like to use a fork much in the way you might with a pie crust. (unless of course you have one of those fancy ravioli tools!)
Cover the filled wrappers with a damp tea towel until finished filling the others. Bring a large pot of water to a boil and cook the ravioli for about 4-5 minutes, until tender. You might want to cook in a few batches as you don’t want to fill the pot with too many and risk them clumping together.
Once removed from the water, toss the ravioli with the melted butter and parsley (you can skip the parsley if you prefer) and sprinkle with Parmesan. YUM!