Everyone goes crazy for pumpkin this time of year, so this post is an attempt to give the people what they want! I personally looove pumpkin ravioli- top it with a butter, sage, and walnut sauce and I’m pretty thrilled with how this dish turned out!
Here’s how you make it!
For the ravioli (makes about 50):
1 package wonton wrappers
1 can pumpkin (15 oz)
1/4 tsp salt
1 egg yolk
1/4 cup parmesan cheese
8-10 sage leaves
For the sauce (for one serving):
2 tbsp Earth Balance or butter
3 -5 sage leaves
a handful of walnuts
Combine the can of pumpkin, salt, egg yolk and cheese. Stir until combined. Roughly chop the sage leaves and stir them in.
Get a small bowl and fill it with room temperature water. Set next to your wonton wrappers.
Cut the wonton wrapper into 4 pieces.
Spoon a small dollop of pumpkin mixture onto the wonton. Line the sides with water. Fold over and seal each side. My wrappers didn’t make perfect squares, so just fold over any extra and seal it with water.
Transfer to a sheet pan with flour. Let the ravioli set in the fridge or freezer for about an hour.
When you are ready to eat them, heat a pan with a few tablespoons of water and a little bit of olive oil (about 1/2 Tbsp). The water should not cover the ravioli when you set them in the pan. Cover and simmer for about 2 minutes. Flip the ravioli. If they were sticking and you had trouble flipping, add more olive oil to the pan. Most of the water will be evaporated, so they should get slightly crisped. You can flip them again to get the first side slightly crisped too, if you want!
Transfer them to your plate.
Now for the sauce!
Thinly slice a few sage leaves and roughly chop a small handful of walnuts. Heat 2 Tbsp of butter (I used Earth Balance) over low heat. When it is all melted, add the sliced sage. Then add the walnuts. Stir so the butter doesn’t burn, the walnuts are toasted, and the sage is crispy.
Spoon the sauce over the ravioli.
Store the rest of the ravioli in an airtight container in the freezer. How perfect would this be on a snowy night?
And all the hard work is already done!
And I don’t think I’ve ever ended a pasta post without telling you to sprinkle some parmesan on top. Why not, right?!