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Pumpkin Ravioli




Source of Recipe


the web


List of Ingredients




2 cups pumpkin puree
1 tablespoon olive oil
1/3 cup shallots, finely chopped
1 clove garlic, crushed
3 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh sage
2 tablespoons cream cheese
1/4 cup grated Parmesan cheese
1 tablespoon Parmesan cheese
40 wonton skins
1 large egg white



Recipe



1. 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.

2. In large bowl, place pumpkin puree. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined.

3. 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.

4. To cook ravioli, in 6-quart pot, 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: Serves 4