Wednesday, December 21, 2011

Pumpkin Ravioli

I've made this recipe using pumpkin and sweet potatoes ... both turned out DE-LISH :) As for the sauce, I primarily used the same ingredients, however, with pumpkin ravioli I added a bit of Gorgonzola cheese to the sauce. Hubby said he preferred the sauce with the Gorgonzola. 

Ravioli Ingredients: 
  • 2 cups pumpkin puree (drained on paper towel for 5-7 minutes) or cooked and mashed sweet potato
  • 1 tablespoon fresh sage, minced
  • 1/8 teaspoon nutmeg (substituted paprika for sweet potatoes) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces Mascarpone cheese
  • 4 ounces Parmesan cheese
  • 1/3 - 1/2 cup Panko bread crumbs
  • Wonton wrappers
  1. Combine pumpkin, sage, nutmeg, salt, pepper, cheeses, and breadcrumbs. 
  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
  3. Fill a large pot with water; bring to a simmer. Add a dozen of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done/rise to the top (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.  
Sauce Ingredients: 
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 shallot, thinly sliced 
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 cup milk, cream, or half & half
  • 1 tablespoon flour (if using milk ... to thicken if desired)
  • 1/3 -1/2 cup Gorgonzola cheese (for pumpkin ravioli) 
  1. Saute garlic and shallots in in olive oil and butter until tender and fragrant. 
  2. Add remaining ingredients and heat through over medium low heat until desire thickness. 
I severed this dish with pan roasted chicken breast and ... APPLES!!! Yes ... apples! Its adds a crisp, refreshing twist to the dish. When plating, I placed two apple slices on the bottom, topped with 4-5 raviolis, chicken, then topped with the sauce, an apple garnish and a sprinkle of chopped pecans. Enjoy!! 

No comments:

Post a Comment