Pumpkin Ravioli is surprisingly easy to make if you start with prepared pasta dough or wonton wrappers. Canned pumpkin makes the firmest filling.
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Shitake Pumpkin Ravioli Recipe:
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ShitakePumpkinRavioli
Prep Time: 30 minutes
Cook Time: 0
Yield: 4 to 6 servings
Ingredients:
3 tablespoons butter
1 tablespoon extra virgin olive oil
16 shitake mushrooms, finely diced
2 shallots, finely chopped
2 cloves garlic, minced
1 teaspoon tamari soy sauce
1 teaspoon minced fresh sage leaves
1-1/2 cups canned pumpkin puree or very dry buttercup squash puree
3/4 cup freshly-grated parmesan cheese, plus additional cheese for garnish
1/2 cup dried bread crumbs
Salt and freshly-ground pepper to taste
2 egg whites, divided
2 packages (48) wonton wrappers*
Water or Chicken Stock**
Sage Butter (see recipe below)
* Available in the refrigerated or frozen foods sections of Asian specialty grocers or better supermarkets.
** Learn how easy it is to make homemade Chicken Stock - Basic Chicken Stock.
Instructions:
In large skillet, melt butter and olive oil. Add mushrooms, shallots, and garlic; sautfor approximately 10 minutes or until tender. Stir in the tamari and sage; raise heat to high and cook, stirring constantly, 3 to 5 minutes or until mushrooms start to darken. Remove from heat and transfer to a large bowl and let cool slightly.
Stir in pumpkin puree, parmesan cheese, and bread crumbs. Season with salt and pepper. Blend in one (1) egg white.
Unwrap wonton wrappers and keep covered with a moist cloth.
Fill wontons one at a time. Lay one wonton wrapper in front of you so it forms a diamond shape. Place about 1 teaspoon pumpkin filling and place a little off-center on the wrapper.
Using your finger, moisten the lower two edges of the wrapper with water or some of the remaining egg white. Fold the wrapper in half diagonally so that it completely encases the filling and forms a triangle. Using your finger, work out any air between the wrapper and the filling
Press your finger on top of the wrapper edges to seal the two pieces together. Bring the top two (2) side corners of the triangle down and gently pull them together and press firmly.
Using your thumb, press the corners of the wonton wrapper together to seal.
Place the completed wontons on parchment paper-lined baking sheets. Repeat procedure with the remaining filling and wonton wrappers until completed.
Wrap the prepared wontons in plastic wrap and refrigerate for at least 1 hour before cooking (overnight is okay).
Bring a large pot filled with water or chicken stock to a boil. Add salt to taste and return to boil. Gently lower the ravioli into the pot and cook until just al dente, approximately 3 to 4 minutes (they are done when they float to the surface). Note: I lowered the cooking temp to less than boiling. It took a little longer to cook but the risk of them breaking apart is reduced. Remove with slotted spoon and drain well.
Prepare Sage Butter. Drizzle the sage butter over the ravioli. Serve with additional parmesan cheese and black pepper.
Makes 4 to 6 servings.
Sage Butter Recipe:
8 tablespoons butter
16 fresh sage leaves, julienned
Melt butter in small saucepan; add the sage and cook for 2 to 3minutes to infuse the butter.
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Source: I have adapted this recipe from the cookbook, Squash – A Country Garden Cookbook by Regina Schrambling.
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