RECIPE: Pumpkin Ravioli
I found this recipe for Pumpkin Ravioli in my local grocery store’s wine and food free publication and it seemed like the perfect antidote to the frozen fresh pumpkin in my freezer. I’ve been going through a phase lately where I want to clean out and organize and use things up that have been lurking around for awhile and my frozen pumpkin is one of those things. I slaughtered the pumpkin with my own hands last Thanksgiving and used some then for pumpkin pies and the rest has been anxiously awaiting it’s turn in the culinary world known as ‘My Kitchen’. 🙂
The recipe intrigued me for a few reasons. One, it’s got pumpkin in it as stated above. Two, the ingredients are so simple but the result looked so decadent and special. Three, the use of wonton wrappers instead of traditional pasta was the great thing that sealed the deal because unlike some of my Italian friends who have it in their blood to make pasta I am not one bit Italian and have totally missed the gene that’s needed to make my own pasta. Any attempts to make pasta have always been met with a big blob of glue that got thrown out. I know when I’ve been beaten and pasta is thy name! 🙂
So here are the recipe ingredients:
1/2 cup finely chopped onion
1 clove of garlic, minced
1 teaspoon plus 1/4 cup butter
1/2 cup blanched almonds, toasted
1 1/2 teaspoons chopped fresh rosemary
1 cup of canned (or fresh) pumpkin
1/4 cup finely shredded Parmigiano-Reggiano cheese plus additional for garnish
1/4 teaspoon of salt
1/8 teaspoon ground black pepper plus additional to taste
20 wonton wrappers, thawed if frozen
ONE: In a medium skillet cook onion and garlic in 1 teaspoon hot butter over medium heat until onion is softened, about 3 minutes
TWO: In a food processor combine 1/4 cup of the almonds and the rosemary. Cover and pulse with several on/off turns until nuts are finely ground. Add pumpkin, 1/4 cup of cheese, the onion mixture, salt and 1/8 teaspoon pepper. Cover and pulse until just combined.
THREE: Working with 2 wonton wrappers at a time, top wrappers with one tablespoon of filling. Brush edges of wrapper with water and bring one corner of wrapper to meet the opposite corner to form a triangle, pressing own around filling to force out any air and to seal edges well. Cover filled ravioli with a dry kitchen towel while you repeat with remaining wonton wrappers and filling.
FOUR: Coarsely chop remaining 1/4 cup of almonds. In a medium skillet heat remaining 1/4 cup of butter over medium heat; add chopped almonds and cook, stirring until butter begins to brown on bottom of skillet (do not allow to burn), about 2 minutes. Remove from heat; cover and keep warm.
FIVE: Bring water to a boil and cook ravioli for 2 to 3 minutes or until tender, gently stirring occasionally. (Keep water at a low boil to prevent ravioli from breaking). Drain.
SIX: Drizzle ravioli with almond-browned butter and sprinkle with additional Parmesan and pepper to taste. Makes 4 Servings! (20 ravioli)
Now as I usually do there was a change or two to the recipe. I didn’t like the way my rosemary looked so I didn’t use it. I used some parsley instead. I think that was the only thing I changed really…will miracles never cease!
Some tips on dealing with the wonton wrappers. They say to put a tablespoon of the mixture in the center of the wonton but I would advise to put a little less than that because a tablespoon was a bit much and had the tendency to ooze out of the wrapper when I was trying to seal it. Once it does that the wrapper didn’t seem to really want to seal quite so well. So put a little less.
Secondly, keep a little bowl of water near you and dip your fingers in it to line the outside of the wrappers with. Don’t put too much water or it won’t seal well but don’t be afraid to wet the edges of the wrapper either. It’s a delicate balance and it takes some practice to get right. My first five or so raviolis were a bit of a challenge but once I got the method down it worked like a charm.
Just like any other pasta when the raviolis start to float in the boiling water they’re done.
I paired this meal with a nice green salad and a Austrian wine called Gruner Veltliner that my brother gifted to me. It really complimented the meal fantastically. You can read the review on this wine here.
Posted on March 19, 2012, in Austria, Food, Main Courses, Recipes, Wine Pairings and tagged austrian wine, dinner, main course, pumpkin ravioli, recipes, vegetarian recipes, wonton wrappers. Bookmark the permalink. 2 Comments.