Pumpkin raviolis

[Guest guest]

I posted these a while ago, it is TNT and I saw someone asked for a TNT recipe

for

pumpkin ravioli

 

Raviolis

 

Use round or square gyoza or shu mai wrappers (or

wonton)

Use corn starch mixed with water to make the 'glue' to

seal them

 

Use two wrappers per ravioli unless you want to fold

them into triangles or half moons to make them small. I prefer the larger ones.

 

PIMPKIN FILLING

 

1 cup pumpkin

1 cup ricotta chese

1/2 teaspoon freshly ground nutmeg

1/2 cup grated parmesan

salt

white pepper to taste

ground sage leaves

 

Mix together until homogeneous.

 

SAUCE

sage (a few leaves, fresh)

butter (2 tbsp) - can use olive oil if desired

veggie broth (~ 2 cups)

milk or cream (1-2 cups)

white pepper and salt to taste

Good parmessan to grate on top

 

Melt some butter, fry some fresh sage in it and add

remaining ingredients. This can be made vegan

substituting appropriate ingredients (olive oil

instead of butter, soy milk or soy cream and soy

parmesan)

 

Make sauce, use a flat not too

deep pan (you will be placing one ravioli deep, so it

will be shallow). Put enough sauce on pan and place

assembled raviolis on it.

 

To assemble rAVIOLIS put about 1 tbs

of filling on a square, moisten both surfaces that

will seal, shape filling into a square and place top

wanton wrapper on top, sealing it into a pouch. I use

a fork and seal them this way. Predd with fork all around edges.

Practive with a couple

and the third one should come out right!

 

Place the assembled raviolis on the sauce (already on

the flat pan) and when they are all assembled pour the

rest of the sauce on top and the grated parmesan on

top. Bake at 375 for only 15-25 miinutes (look at it

after 15 minutes and decide if done, or it need 5 or

10 more minutes). Should be golden but of course not

burnt. Yes, the wanton wrappers (ravioli paste

shells) will cook in the sauce, no problem.

 

I have made this twice, it was one of the main dishes last year, it is very

good.