Pumpkin Ravioli

Recipe courtesy of Michele Urvater

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
40 min
Level:
--
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 40 min
Total:: 45 min

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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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Comments & Reviews

recipe Pumpkin Ravioli
Anonymous 12-07-2006
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Wonderful!
Rated: 5 stars out of 5

This recipe is great! We loved it. We changed the sauce up a bit--using 1 cup of half & half plus some grated parmesan... instead of 1/2 c. cream. We also added pine nuts to the sauce. They tasted amazing with the other flavors!Read more
recipe Pumpkin Ravioli
Rebecca Schoolcraft, MI 01-25-2006
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good with one complaint
Rated: 4 stars out of 5

I have to say that I enjoyed this recipe. It was pretty simple, especially since I used canned pumpkin instead of an actual... pumpkin. I thought that the sauce was wonderful! My only complaint is about the cheese. Those of us who aren't professional chefs may not know what Locatelli cheese is. I didn't. I searched for it everywhere and finally found it at a Greek market. When I went to purchase it, I found that Locatelli isn't the type of cheese, but the region in Italy that it comes from. The type of cheese is Pecorino-Romano. It would have been EXTREMLY helpful if the recipe had stated that. So next time, please list the type of cheese that is being used in the recipe, not just it's region.Read more
recipe Pumpkin Ravioli
Anonymous 11-12-2005
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Yum!
Rated: 5 stars out of 5

I also liked them fried better- but I just panfried them with the butter and sage, then added the sauce. I also substituted... fresh grated parmesean for the other cheese.Read more
recipe Pumpkin Ravioli
crystal colorado springs, CO 10-12-2005
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mrs.
Rated: 5 stars out of 5

pumpkin ravs were excellant when fried in oil. this rounded out the flavors much better than when boiling.