I’m learning to like pumpkin. It’s not that I don’t like it, so much as I’m ambivalent, sometimes it’s great. Other times, not so much. We didn’t want to waste the wonderful pumpkins we got from the Hartsburg Pumpkin Festival, so after checking out a number of recipes, we settled on this Pumpkin Ravioli recipe from Food.com. Only after we’d settled on this plan, did I learn that pumpkins for eating are different from carving pumpkins. Luckily, Austin American-Statesman food writer, Addie Broyles, helped me plan. So we carved and then roasted the pieces.
8 tbsp Butter (one stick)
1 tbsp Sage, Fresh, chiffonade8 oz Pumpkin1 medium Yellow Onion, diced1/2 cup Pine Nuts (Toasted. We used olive oil and salt and pepper)12 oz Wonton Wraps (one package)2 eggs3 Roma Tomatoes, diced (the last from our garden!)3 tsp Lemon Juice (or half a fresh lemon)
1. Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes. (If using roasted, roast pumpkin first at 400 degrees for about 45 minutes. Remove skin and dice. Sautee in butter salt and pepper with the diced yellow onion. Then move on to step 2.)
2. Add cooked pumpkin and onion in a food processor (we used a blender), pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and 1 beaten egg and stir to combine.
3 Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place raviolis on a sheet tray and put in freezer.
4. In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
5. Cook ravioli in boiling water until they float. (Note: This happens quickly!) Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.
The first taste was off, but by the third I couldn’t stop eating. Some bites were very pumpkin flavored, others more subtle. It’s filling, not terribly difficult and a lovely fall flavored dish. Another few dashes of salt and pepper made a difference. J added Parmesan cheese. We will be making it again.
2 thoughts on “Pumpkin Ravioli”