Time 21m Yield 4-6 servings Number Of Ingredients 12 Steps:
For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened. Remove from the heat and let cool slightly. For the ravioli: Toast the pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6-8 minutes. Remove from the heat and pour the pine nuts onto a small plate. In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then let it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl. Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 9 ravioli at a time, keeping the other wrappers covered. If you like, you can trim the raviolis using a circular or square cutter to make the edges uniform. Totally optional!) Bring a pot of water to a boil. Drop 3 ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3. To serve, spoon a little browned butter onto each plate and smear it around. Place 3-4 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper, and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve!
Time 25m Number Of Ingredients 5 Steps:
Slice wonton wrappers in half, length wise. Spoon out the filling of the leftover pumpkin pie. I use about a tablespoon per ravioli. Place the pumpkin pie filling centered on the upper half of the wonton wrapper. To seal the ravioli, run a small boarder of water around the edge of the ravioli. Fold the wonton wrapper over the pumpkin pie filling. Be sure to remove all the air, or as much as possible, from around the filling as you seal the raviolis. If you have a large air pocket you have a higher chance of the ravioli busting open as they cook. Drop them into a pot of boiling water for 2 minutes. While you are waiting for the water to come to a boil, start your brown butter sauce.
Time 50m Yield 4 servings. Number Of Ingredients 11 Steps:
Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly., Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.
Time 55m Yield 40 wontons (1-1/2 cups dip). Number Of Ingredients 10 Steps:
In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels., Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
Time 25m Yield 24 ravioli, 4 serving(s) Number Of Ingredients 10 Steps:
Combine pumpkin, egg, salt & pepper. Hold a wonton wrapper in the palm of your hand, with the other hand dip a finger into water and wet the outside edge of the perimeter of the wonton wrapper. Spoon about 1-1.5 teaspoonful of pumpkin mixture into the center and fold wonton over.pressing wet edges together to seal(you can make triangles or rectangles). When all ravioli are filled, drop them into simmering water for approximately 3 minutes. Drain ravioli. Melt butter in pan with olive oil. Add half & half, sage and salt & pepper. Add ravioli to sauce and simmer for 1-2 minutes. Serve with fresh shaved parmigiano regiano.
Yield 4 Number Of Ingredients 12 Steps:
Heat oven to 350 degrees F. Fill a 13- by 9-inch baking pan with 1 inch boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes. In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tablespoons parsley and the sage. In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined. For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling. To cook ravioli, in 6-quart saucepot, heat 4 inches water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) To serve, divide ravioli among 4 plates. Sprinkle remaining 1 tablespoon Parmesan cheese and 1 tablespoon parsley on top.
Yield 25 ravioli; 4 servings Number Of Ingredients 3 Steps:
Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days. When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Sift the flour onto the work surface and make a well. You may want to oil your hands first to prevent sticking. Add the eggs one at a time, then add the salt. Mix the eggs, then add a little flour at a time from the well, until all the flour has been used. Knead for about 5 minutes, adding flour if dough is too sticky. Dice the pumpkin and cook in boiling water for 10 minutes. Strain and leave to cool. In a large bowl, soften the ricotta. When the pumpkin has cooled, mash with a fork and add to the ricotta. Add the parmesan, egg, nutmeg, salt and pepper to taste. Mix the ingredients together until they have a uniform texture. Roll out a thin sheet of pasta. Use the smallest setting on the pasta machine. Or roll by hand (watch out- it won’t be easy!). Pasta should be very very thin at the final stage. If you have a ravioli attatchment for your machine, this should be easy from here on inches. Using a spoon, piping bag or fingers, place filling at equal distance apart along one side. Fold over the sheet of pasta or place another sheet on top. Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking. Cut out the individual ravioli shapes using pastry cutter or shape cutter. Be sure to seal edges well with water and perhaps a fork. Cook 5-6 minutes in boiling water.
More about “pumpkin wonton ravioli recipes”
Time 49m Yield 4 Number Of Ingredients 9 Steps:
Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper. Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray. Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet. Chill ravioli until filling is set, 5 to 10 minutes. Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli. Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
