The Buffalo Cooking Examiner had never tried pumpkin ravioli before, but after trying this recipe (both ways), this has become a must have on cool Sunday evenings. We also like it with the sweet potato filling.
Pumpkin Ravioli with Gorgonzola or Brown Butter Sauce
- 1 can (15 ounces) 100% pumpkin puree (not pumpkin pie filling)
- 2 Tbsp. dry breadcrumbs
- 2 Tbsp. fresh grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. minced fresh sage (no fresh sage? substitute a pinch of ground sage)
- 1/4 tsp. black pepper
- 1/8 tsp. ground nutmeg
- 30 round wonton wrappers (if you can’t find round, buy square and use a small glass or cookie cutter to shape them round)
- 1 Tbsp. cornstarch
- cooking spray
- 1 cup fat-free milk
- 1 Tbsp. all-purpose flour
- 1-1/2 Tbsp. butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 Tbsp. chopped hazelnuts, toasted (I used chopped walnuts instead)
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. This helps to remove a lot of the moisture in the pumpkin. If you prefer, you can add the pumpkin to a fine mesh colandar and let stand for at least 30 minutes until water drains out. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
- Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 2 minutes or until done (do not boil), stirring gently. (The recipe says 4 min but 1-2 min was enough for ours). Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
- This is my added modification to the recipe – the wonton wrappers we had had a bit of a “squishy” texture. So I heated a pan over medium heat, sprayed it lightly with cooking spray, and quickly pan-fried the ravioli to make their texture “crispier” and more ravioli like on the outside – and it worked great!
- Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
- Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 Tbsp. Gorgonzola mixture. Sprinkle each serving with 1-1/2 teaspoons hazelnuts/walnuts. Serve immediately.
Rachael’s Recipe Note:
If you do not like Gorgonzola (it really is an acquired taste), try this Brown Butter Sauce instead. Still use the hazelnuts, or try pecans or walnuts, they taste just as wonderful. If you can find chestnuts (they’re plentiful this time of year), roast the chestnuts, cool, remove shell and roughly chop them and toss with the brown butter sauce.
You can substitute sweet potatoes for the pumpkin, if desired. Buy one or two medium to large sweet potatoes (or yams (about 1-1/2 pounds) and roast in oven. Cool, peel, mash and use instead of pumpkin in the recipe. Add 1 tsp. brown sugar to the mixture to add a little extra flavor.
Brown Butter Sauce
- Brown Butter Sauce
- 3/4 cup (1-1/2 sticks) butter
- 1-1/2 Tbsp. balsamic vinegar
- 1-1/2 Tbsp. chopped fresh thyme (no fresh thyme? use 1 tsp. ground crushed thyme)
- Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
- Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with nuts and serve immediately.