Pumpkin Ravioli
Sunday, October 18th, 2009I’ve been looking for some seasonal cooking ideas. I love the pumpkin and wanted to find a way to include this nutritional member of the squash family. Here’s a recipe I found and have played around with to make it a lean addition to almost any meal.
Ingredients
· 1 cup canned pumpkin (you can use fresh pumpkin. Use pie pumpkin, they are smaller, sweeter and less grainy. You’ll need to remove the seeds and stem. Steam them until you can peel the skin away. Cube the meat and puree it.)
· 1/3 cup grated Parmesan cheese
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 6 wonton wrappers
· 1 teaspoon salt
· 1/2 cup chicken broth
· 1 1/2 tablespoons oil (Olive or Walnut)
· Chopped parsley
How to prepare
Combine the pumpkin, Parmesan, salt, and black pepper.
Spoon about 2 teaspoons of the pumpkin mixture into center of each wonton wrapper.
Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.
Place ravioli into a large saucepan of boiling water with a teaspoon of salt; cook 5 - 7 minutes, and drain in a colander.
Place broth and oil in pan; bring to a boil. Add ravioli, flip it over to make sure it’s been coated. Sprinkle with parsley and serve.
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