ISO pumpkin ravioli (wontons) recipe

[QSis]

I've looked, but can't find a recipe I like for savory pumpkin raviolis made with wonton wrappers.

I know I want a browned butter and sage sauce with them, but I'm up in the air as to how to season my canned pumpkin filling.

Suggestions?

TIA!

Lee

[Phiddlechik]

I like them with sage and garlic, s&p. If you think that will be too much sage, just season with some pecorino, garlic, pepper.

[lilbopeep]

I've looked, but can't find a recipe I like for savory pumpkin raviolis made with wonton wrappers.

I know I want a browned butter and sage sauce with them, but I'm up in the air as to how to season my canned pumpkin filling.

Suggestions?

TIA!

Lee
OH MAN LEE!! I just found recipes for butternut squash tortellinis/raviolis with brown butter and sage sauce!! I bet pumpkin can be subbed for or added to the squash. PM me if you are interested.

[CaliforniaCook]

OH MAN LEE!! I just found recipes for butternut squash tortellinis/raviolis with brown butter and sage sauce!! I bet pumpkin can be subbed for or added to the squash. PM me if you are interested.


Take a look here, Peep:

http://www.netcookingtalk.com/forums/showthread.php?t=16392&highlight=ravioli

QS, you can use pumpkin & squash almost interchangably.

Are you using canned or fresh pumpkin?

here are some ideas to mix and match, to your taste:

Mascarpone (already mentioned in my link to the squash ravioli/wontons)
cream cheese
orange juice
bourbon
cinnamon
nutmeg
nuts
crushed amaretti cookies
brown sugar

[lilbopeep]

1 medium butternut squash
1/2 cup ground amaretto cookies
1/2 cup fresh bread crumbs
1/4 cup finely grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

[VeraBlue]

Take your cooked pumpkin, spread it on a baking sheet and roast it for about 15 minutes. It will deepen the flavour and also dry up any additional liquid.

To the pumpkin, add mascarpone cheese, caramelized shallots (pureed), fresh chopped parsley, grated cheese and S&P.

When you make your pasta (or use the wonton wrappers, if you want), use a bit of egg to help the pasta stay closed. Make your sauce, plate the ravioli and top with crushed italian amaretti cookies. Those cookies are sometimes hard to come by. In the event you cannot find them, you can substitute graham crackers or ginger snaps. The flavour is very very different, but you still get the sweet crunch that compliments this type of pasta so well.

[QSis]

Thank you, everyone - that's the kind of info I needed!

Lee

[CaliforniaCook]

1 medium butternut squash
1/2 cup ground amaretto cookies
1/2 cup fresh bread crumbs
1/4 cup finely grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper


I like it! Will tinker with it for some sweet potato ravioli/wontons -- maybe add some biscotti in place of the amaretto cookies. Thanks, Peep.

[lilbopeep]

I like it! Will tinker with it for some sweet potato ravioli/wontons -- maybe add some biscotti in place of the amaretto cookies. Thanks, Peep.
You're welcome. Please let me know how they turn out!

[VeraBlue]

I like it! Will tinker with it for some sweet potato ravioli/wontons -- maybe add some biscotti in place of the amaretto cookies. Thanks, Peep.


Careful of the biscotti- unless you put them through a food processor, they are going to be too hard for the delicate ravioli. Amaretti is a very soft cookie than can be crumbled by hand. Biscotti, by it's very nature, is a twice baked dough, making it extremely firm. If you use it, you will need to grind it well. If the pieces are too large, they are going to rip the ravioli to shreds as you place one on the fork.

[QSis]

Well, the good news is that I made these, and froze them months ago. I thawed some out and heated them up in a browned butter- sage sauce and loved them.

The bad news is that I don't remember what I put in the filling.

I'm sure it was canned pumpkin. I think I just added some mascapone cheese, salt, pepper, and grated nutmeg. They were kind of bland.

But the browned butter-sage sauce was delicious!

With frozen peas and mint, which I just tried for the first time and liked it.

Seriously, if you have never fried fresh sage leaves in butter till crisp, you really should! Better than potato chips!

Lee