Tuesday, October 14, 2008

Pumpkin Ravioli

As I have mentioned on the Thanksgiving post, I have made ravioli with butternut squash and thought I'd try it with pumpkin for Wandering Chopsticks' Weekend Wokking event. I have made this following Giada de Laurentiis' Butternut Squash Tortellini recipe with a few changes. I omitted the ricotta this time because my mom does not like dairy food. The filling was still very good. For the same reason, I switched the butter sage sauce to a tomato sauce.

I'm excited to participate in my first food blogging event! I am submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Ning of Heart and Hearth. This month's featured ingredient is pumpkin. If you would like to participate or to see the secret ingredient, check who's hosting next month.

Pumpkin Ravioli (makes about 50)
This recipe is made much easier by using wonton wrappers. You really just have to make the filling and stuff the wrappers. Different sauces can be used. I personally find a butter sauce too rich. I have tried it with cream sauce and it was very rich and yummy. You can also freeze the raviolis and cook them for a quick dinner - freeze ravioli's individually by laying each ravioli on a parchment-lined baking sheet. Then place them in a bag once they are frozen. DON'T skip this step; I've done this before with horrible, clumpy results!

* 1 pumpkin
* olive oil
* herbs of your choice (thyme, oregano, basil, parsley)
* salt and pepper, to taste
* 1 small onion, small diced
* 2 garlic cloves, minced
* wonton wrappers

To make the ravioli
Slice your pumpkin into quarters.
Drizzle olive oil and sprinkle herbs, salt and pepper on each quarter.
Bake in the oven at 375F until cooked through (about 45 minutes).
Meanwhile, stir fry the onion and garlic.
When the pumpkin is cooked, scoop out the flesh.
Mix the pumpkin with the onion mixture.
Blend in food blender to get a smooth consistency.
Season mixture to taste.
Lay one wonton wrapper and top it with a teaspoon of pumpkin mixture. (If you want scalloped edges, use a cookie cutter to cut the wrapper first.)
Wet the border of the wrapper and fold it in two, making sure it is closed properly.

Starting with a pumpkin.

Slicing the pumpkin. I love the smell!

Baking the pumpkin with seasoning.

Pumpkin Mixture.

A teaspoon of pumpkin onto a wonton wrapper.

Raviolis ready to be frozen.

To cook ravioli
Add ravioli to a pot of boiling water - you don't need to thaw the frozen ones.
The ravioli are ready when they're floating.
Serve with a sauce of your choice.


Soli Deo Gloria said...

Hi! This certainly looks like a very appetizing dish. I specially love the scalloped edges of the raviolis! Thank you for joining us at Weekend Wokking! And thank you for choosing this to be your first food blogging event!

This is my first time here in your blog. I think I'm going to enjoy coming back! :) -- Heart and Hearth

Wandering Chopsticks said...

Yay! You made something. I made pumpkin ravioli too but with butter sage sauce. I cheat with wonton wrappers too.

Miss.Adventure said...

Soli deo gloria: I hope you do enjoy my blog. I've also taken a look at yours and the food looks great. I got to spend a week in the Philippines in July. It was beautiful!

WC: I wouldn't make ravioli's without those wrappers!