Tuesday, May 10, 2005

Pumpkin Ravioli with Toasted Pumpkin Seeds

Pumpkin Ravioli with Toasted Pumpkin SeedsPumpkin Ravioli with Toasted Pumpkin Seeds (Adapted from Rachael Ray)

1 cup mashed pumpkin
4 ounces cream cheese, softened
1 ounce fresh grated Parmesan cheese
1 large egg
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
32 round wonton skins
1/4 cup pepitas, toasted
6 tablespoons butter

In a medium bowl, stir together pumpkin, cream cheese, parmesan, egg, salt and pepper until well combined.

Scoop about a 1/2 tablespoon of the filling into the center of the wonton skins - brush the edges with water and bring the edges together to seal, gently squeezing out any air. Place on a baking sheet line with parchment paper - keep them covered as you work on them.

Bring a large saucepan of salted water to a boil. While you wait, melt butter in a large skillet over low heat - keep warm.

Working in batches, carefully drop the ravioli into the boiling water and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat.

Divide the ravioli among 4 plates and lightly season with salt and pepper. Scatter the toasted pumpkin seeds on top to serve.

Makes 4 servings.

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  1. Joe - here is another take on pumpkin ravioli: http://jdeq.typepad.com/jerrys_thoughts_musings_a/2007/10/pumpkin-ravioli.html

  2. Thanks Jerry - I'll check it out!

  3. I tried these and subsituted ricotta for the cream cheese. They were nice, although the wonton wrappers weren't quite like real pasta, great idea for a quick ravioli though as the real thing probably takes a whole afternoon!

  4. Jennywenny - Yes, wonton's do not have that same mouth feel, but it simplifies the whole process!