Pumpkin Ravioli

by Everchanging Gardener

in Pasta

“I’ve made this with fresh pumpkin puree but it works just as well with canned.”

INGREDIENTS
  • 1 15 ounce can unsweetened pumpkin puree
  • 1/2 cup goat cheese
  • 1 cup grated parmesan cheese
  • 2 tablespoons fresh thyme
  • 1 400-g package won ton wrappers
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 pound cremini mushrooms, sliced
  • 1/2 cup vegetable, chicken stock or white wine
  • 1 tablespoon unsalted butter
DIRECTIONS
  1. Line sheet pan with parchment paper. Set aside.
  2. Bring large pot of salted water to boil.
  3. In small bowl, combine pumpkin, goat cheese, parmesan and 1 tablespoon thyme. Stir until smooth.
  4. Lay out won ton wrappers on a flat surface and place about 1 tablespoon of the filling in centre. Brush edges with water and top with another wrapper. Gently press around filling to release air and seal.
  5. Transfer to sheet pan and repeat. Cover ravioli with damp kitchen towel while working to prevent from drying out.
  6. In a large skillet, heat oil over medium-high. Add shallots, garlic and mushrooms and saute until golden, about 3 minutes.
  7. Pour in stock and cook 3 minutes. Add butter, swirl in skillet to melt and keep warm.
  8. In batches of 10, boil ravioli until they float, about 3 minutes.
  9. Remove with a slotted spoon, drain well, and transfer to skillet, giving the skillet a shake with each addition. Gently toss in sauce to warm through. Sprinkle with remaining thyme, season with salt & pepper and serve.

YIELD: 4-6 servings

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