Pumpkin Ravioli

I have lots of cans of pumpkin in my cabinets, so I decided to try my version of  this recipe in the Publix Grape magazine.  It is really easy, but just a little time consuming.  The good thing is that it makes a lot, so I froze two meals worth and we had one for dinner.  It ends up making enough for about 6 servings. Depending on how you wrap them, 2 wraps per ravioli (large square), or doubling one over (triangle), you can get 20 large or 40 small raviolis.

Butter Sauce for Ravioli

I used an easy butter sauce for ravioli recipe. If you have ideas on another sauce, I would love to hear them.  While the butter sauce was good, it was a bit heavy for our liking.  Also, I probably didn’t brown ours enough, I was afraid I would burn it!

Pumpkin Ravioli

 

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Ingredients

• ½ cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon and ¼ cup butter
• ½ cup blanched almonds
• 1½ tablespoons fresh rosemary, chopped
• 1 can pumpkin
• ¼ cup Parmigiano-Reggiano cheese, finely shredded or grated, plus garnish
• ¼ teaspoon salt
• ⅛ teaspoon fresh ground black pepper
• 1 package wonton wrappers (approx. 40)

Instructions

1. In a medium saucepan cook onion and garlic in 1 teaspoon butter on medium heat, around 3 minutes, until onion is cooked. Don’t burn!
2. In a food processor combine ¼ cup almonds and rosemary. Cover and pulse until nuts are finely ground. Add pumpkin, ¼ cup cheese, onion and garlic, salt and pepper. Cover and pulse until combined.
3. Lay wonton wrappers out on workspace, have a small dish of water to dip your fingers in to wet wonton so it will seal.
4. Lay out two wrappers, and top one with approximately one tablespoon of pumpkin mixture.
5. Brush the edges of the wrapper with water and lay the second wrapper on top, seal edges. Continue until you use all the filling.*Tip: If mixture comes out because you used too much, just squeeze it out until wrapper will close.
6. Coarsley chop remaining almonds, then heat remaining ¼ cup butter and add almonds. Stir until butter begins to brown, keep it on low, you don’t want to burn the butter, just have it turn brown. Remove from heat and keep warm, this is your topping for the ravioli!
7. Boil a pot of water and cook ravioli for about 2 to 3 minutes. Keep it at a low boil. Drain ravioli.
8. Place on a dish and drizzle with almond butter topping.
9. Top with Parmesan cheese and serve.

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In a food processor combine 1/4 cup almonds and rosemary.  Cover and pulse until nuts are finely ground.  Add pumpkin, 1/4 cup cheese, onion and garlic, salt and pepper.  Cover and pulse until combined.

Lay wonton wrappers out on workspace, have a small dish of water to dip your fingers in to wet the pumpkin ravioli wonton so it will seal.

Lay out two wrappers, and top one with approximately one tablespoon of pumpkin mixture. 

Brush the edges of the wrapper with water and lay the second wrapper on top, seal edges.  

Continue until you use all the filling.*Tip:  If mixture comes out because you used too much, just squeeze it out until wrapper will close.

You can also substitute butternut squash in this recipe. See my Recipe for Butternut Squash Ravioli HERE.