I was thumbing through a Cooking Light magazine and came upon this recipe for Pumpkin Ravioli with Gorgonzola Sauce. I don’t love Gorgonzola but I was up for the challenge of making my own ravioli.
They definitely tasted amazing but the final product didn’t look 100% perfect. This was a great meal with wintery tones from the pumpkin, nuts, and cranberries. Sage would have been a good addition but since I love it, I tend to be heavy handed with it and Mr. J doesn’t love it like I do.
½ canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 wonton wrappers
1 tablespoon cornstarch
½ cup butter
¼ cup heavy cream
¼ cup toasted walnuts
¼ cup toasted cranberries
To remove some excess moisture spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness and let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, pepper, and nutmeg.
Working with 1 wonton wrapper at a time, spoon 1 teaspoon of pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers.
Then pinch the end points together to form a tortellini shape. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
Bring a pot of water to a simmer. Add half of ravioli to pan. Cook 4 minutes or until done stirring gently. Remove ravioli with a slotted spoon and keep warm. Repeat procedure with remaining ravioli.
When the second batch goes into the water start on the sauce. Melt butter in small saucepan. Add heavy cream and stir to combine. Drizzle over ravioli, sprinkle with toasted walnuts and dried cranberries. Serve immediately.
I was patient and really tried to take the time to seal each ravioli really well. I didn’t want them bursting in the water and that helped. I could have been more conscientious about the air inside and spreading the filling more. Otherwise, these were a hit!
I thought about making a brown butter sauce but wasn’t sure if my spreadable butter substitute would work for that. Any know about that or has anyone tried?