richard-in-cincy
Well-known member
For pumpkin filling:
2 tablespoons butter
1 clove garlic, minced
1/2 cup pumpkin flesh from roasted pumpkin or one-half cup canned pumpkin
salt and white pepper to taste
1/8 teaspoon ground nutmeg
For the sauce:
1 tablespoon maple syrup
2 tablespoons butter
1/2 cup chicken broth
2 fresh sage leaves, minced
For ravioli:
1 package wonton wrappers
egg wash, made with 1 egg mixed with 1 tablespoon water
toasted pumpkin seeds
Roast whole pumpkin in oven at 350 degrees until it becomes tender (20-30 minutes; it should give slightly to the touch). Cut off top, scoop out seeds, and scoop out the flesh of the pumpkin. Set aside.
Make the filling: In a skillet, heat the garlic in 2 tablespoons of butter, add pumpkin flesh and saute gently for five minutes. Stir in nutmeg, salt and pepper.
Make the sauce: Heat chicken broth and reduce by half, then add maple syrup and sage leaves and remove from heat. Add butter.
Make the ravioli: Lay out 21 wonton wrappers and put about 2 teaspoons of pumpkin mixture in center of each one. Brush the edges with egg wash and place another wonton wrapper on top, trying to avoid any air bubbles.
Press the edges together with a fork.
Cook ravioli in simmering water (enough to cover) for five minutes. Drain and finish by heating the ravioli in the sauce until well coated, about four minutes.
To serve, pour sauce over ravioli and garnish with toasted pumpkin seeds.
2 tablespoons butter
1 clove garlic, minced
1/2 cup pumpkin flesh from roasted pumpkin or one-half cup canned pumpkin
salt and white pepper to taste
1/8 teaspoon ground nutmeg
For the sauce:
1 tablespoon maple syrup
2 tablespoons butter
1/2 cup chicken broth
2 fresh sage leaves, minced
For ravioli:
1 package wonton wrappers
egg wash, made with 1 egg mixed with 1 tablespoon water
toasted pumpkin seeds
Roast whole pumpkin in oven at 350 degrees until it becomes tender (20-30 minutes; it should give slightly to the touch). Cut off top, scoop out seeds, and scoop out the flesh of the pumpkin. Set aside.
Make the filling: In a skillet, heat the garlic in 2 tablespoons of butter, add pumpkin flesh and saute gently for five minutes. Stir in nutmeg, salt and pepper.
Make the sauce: Heat chicken broth and reduce by half, then add maple syrup and sage leaves and remove from heat. Add butter.
Make the ravioli: Lay out 21 wonton wrappers and put about 2 teaspoons of pumpkin mixture in center of each one. Brush the edges with egg wash and place another wonton wrapper on top, trying to avoid any air bubbles.
Press the edges together with a fork.
Cook ravioli in simmering water (enough to cover) for five minutes. Drain and finish by heating the ravioli in the sauce until well coated, about four minutes.
To serve, pour sauce over ravioli and garnish with toasted pumpkin seeds.