So I've been wanting to make this recipe that I've had stashed away in my recipe binder for a few years now.
A few weeks ago I gathered all of the ingredients and started cooking.
It was super simple and reminded me so much of my favorite butternut squash ravioli at Cafe Murrayhill.
Here is the recipe if you want to give it a go!
(trust me you won't regret it, and don't judge the pictures...it was dark!)
Pumpkin Ravioli
adapted from Rachael Ray's Pumpkin Ravioli with Toasted Pumpkin Seeds recipe
makes 4-5 servings, or dinner for 2 plus lunches for the next few days
Ingredients:
1 cup canned pumpkin puree (just buy the canned stuff...making your own never turns out the same anyways)
4oz. softened cream cheese (half of a brick)
1/4 cup parmesean + more to sprinkle on top
1 large egg
salt and pepper
32 wonton wrappers (I think my pack had way more than 32 and I ended up using all of them!)
6 tablespoons of butter
1/4 cup toasted walnuts (or any nut really) to sprinkle on top
balsalmic vinegar
1. In a large bowl, mash together pumpkin, softened cream cheese, parmesean, egg, and 2 pinches each of salt and pepper.
2. Roll out a bunch of wax paper on your counter and place 16 wonton wrapers on it. Spoon out pumpkin mixture into the center of each wonton wrapper and wet all of the edges (I just kept a little bowl of water nearby). Place a wonton wrapper on top and press to seal the edges really well (you'll have a mess if you don't!)
3. Bring a pot of salted water to a boil.
4. While you're waiting for the water to boil, melt the butter in a large skillet. Be sure to keep the butter warm, and if it gets to be browned butter, even better!
5. Working in batches, drop the ravioli in one and a time. You may need to turn down the heat if the water is boiling too hard because these guys are fragile! They will be done once they float to the surface (about 3 mins).
6. Use a slotted spoon to remove the ravioli from the water and add them to the butter. Turn to coat.
7. Divide the ravioli amongst yourselves. Top with parmesan, toasted nuts and a drizzle of balsalmic vinegar.
8. Enjoy!
The picture doesn't do it justice. Trust me on this one.
(when I got to the end of my wonton wrappers, I started to make triangles because I had so much filling left over)
Let me know if you try it, and I was intimidated at first...but making ravioli is actually super simple!
Let me know if you try it, and I was intimidated at first...but making ravioli is actually super simple!
Oh my goodness...that looks so amazing! I love anything butternut squash or pumpkin. I didn't realize you could use wonton wrappers? I am slightly intimidated by making pasta (I will make egg noodles but that is about it). Thanks for sharing, future mama of two wee ones!
xo, Anna
Yum! Looks delish.. and I think it is awesome that you used wonton wrappers! I hope to see you at the Portland Blogger's Lunch this Sunday... maybe you can bring something as tasty as that! ;-)