Ingredients
For the filling:
- 1 1/2 pound pumpkin
- 2 tablespoons softened unsalted butter
- 1 egg yolk
- 1/4 cup grated Locatelli cheese
- 1 tablespoon minced fresh sage
- Freshly grated nutmeg to taste
- Salt and freshly ground black pepper to taste
- 1 package wonton skins
- Egg wash (1 egg, mixed with 1 teaspoon water)
- 4 tablespoons unsalted butter
- 4 sage leaves, minced
- 1/2 cup cream or chicken broth
- Freshly grated Locatelli cheese to taste
- Deep fried sage leaves for garnish
Directions
Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves.
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By Kitchen Witch Steph
Blacksburg, VA,...
on October 14, 2011
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This is a rich meal! Fall has arrived.
I tried this at the recommendation of a friend, never having tried any type of squash ravioli before. Took a little time (should go faster in the future since I now know the ropes but was very easy. I substituted butternut squash for the pumpkin. Friend estimated 1 1/2 cups for the amount of puree. This proved to be dead on, wish the recipe had measured it that way. No Locatelli cheese, a nice Parm in the house was subbed. Added about 1/8 teaspoon pepper and somewhere between 1/4 and 1/2 teaspoon salt. (for those asking, the first two teaspoons of butter go in the puree Sauce made with cream was easy but husband would have like for there to be a little more so maybe I'll increase the amount next time. Heavy sprinkling of cheese over top. Need a crisp fresh salad on the side. Something to lighten the load.
By foodtv_10642266
Blacksburg, VA
on September 20, 2011
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Excellent, easy recipe which the whole family enjoyed.
Side note: I really can't stand it when reviewers change a recipe significantly and then declare "it sucks". "Faithypooh", did you try the filling itself? Did you try the ravioli before adding your sauce? Because YOUR sauce is what made it a "wet, white, bland, sloppy mess".
I made the sauce as directed, with butter and cream, and after simmering (again, as directed it was perfectly thick.
I have extra filling which I'm going to make into tortellini since I prefer that as a pasta shape.
By faithypooh_11758428
cary, NC
on November 14, 2010
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OMG. This is the 1st time I have ever thrown out food. My only deviation from the recipe: I used whole milk, made a small roux with butter - I like thick sauces - added toasted walnuts & and a handful of parmesan to the sauce. This was a wet, white, bland, sloppy mess. Cannot figure out how others managed to like it much less eat it & rave about it. So gross. Should have been a warning when the recipe doesn't specify what to do with the second ingredient listed- likely other ingredients & directions were omitted as well.
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