Halloween - Pumpkin stuffed Ravioli

[Guest guest]

It says 4-6 servings in the directions.

 

Ingredients:

Ravioli

1 1/2 c. Ricotta cheese

1 1/4 c. canned pumpkin

1/4 c. shredded Parmesan cheese

1/2 c. shredded Mozzarella cheese

2 Tbsp. fresh parsley, minced

1 Tbsp. fresh sage, minced

1 tsp. fresh ground nutmeg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/8 tsp. ground cloves

1 package of egg roll wrappers (or pasta sheets for ravioli)

 

Sauce

2 shallots, minced

2 garlic cloves, minced

1/2 c. butter

1 Tbsp. fresh sage, minced

1 Tbsp. fresh parsley, minced

2 tsp. fresh rosemary, minced

1/2 tsp. ground nutmeg

1/4 tsp. ground black pepper

1/4 c. dry red wine

1/2 c. heavy cream

Sage leaves and parsley sprigs for garnish if desired

Method

Ravioli procedure: Combine all ravioli ingredients except for egg

roll wrappers; mix well and set aside. Cut each wrapper in half,

making two rectangular sheets. Place a heaping teaspoon of pumpkin

mixture onto one half of the rectangle, leaving edges free. Brush

edges lightly with water. Fold the rectangle in half and crimp the

edges together using the tines of a fork to form the ravioli. Dust

each ravioli with a bit of flour for ease of separation and set

aside. Start boiling a large pot of water while making the sauce.

Sauce procedure: To make sauce, begin by sauteeing minced shallot and

garlic in butter until tender and transparent. This will take about 5

minutes. Add herbs and spices, and saute for one minute. Add wine;

cover and simmer 5 minutes. Add heavy cream and cook just until hot.

When the water comes to a boil, add ravioli carefully. Reduce the

water to a simmer and cook the raviolis for 6 to 7 minutes, or until

they are puffed in the center and soft on the edges. Drain carefully.

To serve, arrange on a large platter. Drizzle the raviolis generously

with the sauce and garnish with sprigs of fresh parsley and sage

leaves, if desired.

 

 

I also made this one it was very good - I didnt use the wine.