PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE AND SAGE
A delicious, creative way to use up leftover pumpkin pie is to make homemade pumpkin ravioli. I love it with a brown butter sauce and sage. Easy to do and take help from Wonton wrappers in place home homemade pasta sheets.
Provided by Sarah Mock
Categories Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Slice wonton wrappers in half, length wise.
- Spoon out the filling of the leftover pumpkin pie. I use about a tablespoon per ravioli.
- Place the pumpkin pie filling centered on the upper half of the wonton wrapper.
- To seal the ravioli, run a small boarder of water around the edge of the ravioli.
- Fold the wonton wrapper over the pumpkin pie filling. Be sure to remove all the air, or as much as possible, from around the filling as you seal the raviolis. If you have a large air pocket you have a higher chance of the ravioli busting open as they cook.
- Drop them into a pot of boiling water for 2 minutes. While you are waiting for the water to come to a boil, start your brown butter sauce.
Nutrition Facts : ServingSize 8, Calories 543 kcal, Carbohydrate 75 g, Protein 8 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 67 mg, Sodium 835 mg, Fiber 14 g, UnsaturatedFat 8 g
PUMPKIN RAVIOLI
Infused with the robust flavors of sage, shallots, and Parmesan, these pumpkin ravioli wonton dumplings are ideal for an autumn menu.
Categories ravioli mascarpone sage cream cheese pumpkin won ton
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Fill a 13- by 9-inch baking pan with 1 inch boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes.
- In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tablespoons parsley and the sage.
- In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined.
- For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling.
- To cook ravioli, in 6-quart saucepot, heat 4 inches water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) To serve, divide ravioli among 4 plates. Sprinkle remaining 1 tablespoon Parmesan cheese and 1 tablespoon parsley on top.
Nutrition Facts : Calories 200 calories
PUMPKIN WONTON RAVIOLI W. SAGE BUTTER CREAM
Wontons are a great ingredient to use to make easy ravioli out of any flavor. Very quick and yummy.
Provided by Queen of Everything
Categories < 30 Mins
Time 25m
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pumpkin, egg, salt & pepper.
- Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper.
- Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles).
- When all ravioli are filled, drop them into simmering water for approximately 3 minutes.
- Drain ravioli.
- Melt butter in pan with olive oil.
- Add half & half, sage and salt & pepper.
- Add ravioli to sauce and simmer for 1-2 minutes.
- Serve with fresh shaved parmigiano regiano.
Nutrition Facts : Calories 424.7, Fat 27.9, SaturatedFat 11.9, Cholesterol 102, Sodium 758.2, Carbohydrate 36.4, Fiber 4, Sugar 3.8, Protein 8.8
WONTON SKIN RAVIOLIS
Steps:
- Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
- When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
PUMPKIN RAVIOLI
Steps:
- Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves.
PRETTY PUMPKIN WONTONS
This is a sensational, easy recipe that is perfect for an appetizer, snack or dessert. Everyone loves how the flavors meld beautifully. I made it up after wanting to put my own twist on some squash ravioli I had at a restaurant. —Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 40 wontons (1-1/2 cups dip).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels., Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
Nutrition Facts : Calories 81 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 111mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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