I hope you don't all think that two pumpkin recipes in a row is a lot. I promise the next one won't have pumpkin at all. I just was in the mood for experimenting, and I thought it was pretty cool that I was able to make THREE different recipes all just from a single 15 oz can of pumpkin puree: a big batch of muffins, pumpkin oatmeal, and pumpkin raviolis.
I've been wanting to make pumpkin raviolis for a long time, and I finally got around to putting my own spin on them. They turned out so good. Jeff and I had to have seconds, and the kids both gorged themselves. I love when recipes that sounds fancy are gobbled up by the kids. Although Jack will eat anything he can reach...
In a small saucepan add the diced shallot, olive oil, and half the salt. Turn the heat to medium-low and stir occasionally until the shallot has softened.
Add the chicken broth, thyme, sage, and half of the pepper. Bring to a boil, then simmer.
While the sauce is simmering, put together your ravioli filling of pumpkin puree, parmesan, egg yolks, garlic, and the remaining salt and pepper. Stir it together just until fully incorporated.
Assemble your ravioli making station. I like to have everything I need in easy reach. I found it easiest to use cutting boards (for the flat but mobile surfaces) for ravioli assembly and fully prepped raviolis. I had my egg roll wrappers set out to cut up, my square cookie cutter I used to seal the edges closed, my bowl of filling, and my prep bowl with water and a brush for brushing water on the inner edges of the raviolis (to seal them closed). Having everything out and ready made this process go pretty quickly. Which was good because Liam kept wanting to "help", which usually I love, but not for this, and Jack kept trying to climb up my leg throughout the whole process.
This blob of filling fell over a little. Try to keep it in the center as much as possible. That makes it much easier to seal them closed. Brush water in a square on edges around the ravioli...
... then fold the top over so the long rectangle becomes a square. Push down on all four sides to seal,...
... then stamp firmly with the cookie cutter to help ensure the seal stays.
Voila. Liam squished this one a little so the filling shows, but don't worry. This is fine. The rest of the ravioli is still sealed, and even if the seal breaks the filling stays put during cooking.
I had just enough filling for 16 raviolis (8 egg roll wrappers cut in half).
As soon as they were all prepped I put a pan with 2 tbsp olive oil onto medium heat. I cooked 3-4 raviolis at a time.
They brown really quickly so don't take your eyes off them! Seriously, about a minute or two per side. Add more olive oil to the pan as needed.
Meanwhile, stir the sauce, with the heat on medium-low add in the white wine and stir for several minutes. If you want your sauce thicker mix the cornstarch with 2 tablespoons of water and pour it into the sauce. Mix thoroughly until the sauce has thickened, make sure there are no lumps. Remove the sauce from heat and spoon it over the plated raviolis.
It may not be the prettiest meal, but it was soo good! The raviolis are hearty and the sauce is rich, so they pair well, not too overwhelming. All four of us loved this, and I thought there would be enough left to have leftovers... but we ate them all!
pumpkin raviolis
Ingredients
- 1 shallot, diced
- 1 tbsp olive oil, plus more for the pan
- 1/3 cup chicken broth
- 3/4 cup white wine
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 tsp salt
- 1/2 tsp black pepper
- 8 egg roll wrappers, halved
- 1 cup pumpkin puree
- 1/4 cup parmesan
- 3 egg yolks
- 1/2 tsp garlic
- 2 tsps cornstarch (optional)
Instructions
1. In a small saucepan on medium heat toss in the shallot, a tbsp of olive oil, and 1/4 tsp of salt. Once the shallot begins to soften add in the chicken broth, thyme, sage, and 1/4 tsp of black pepper. Bring to a boil, then simmer.
2. Once the sauce is simmering assemble the ravioli making workstation. You'll need 8 egg roll wrappers halved, the bowl of filling, two cutting boards (one for prepping, one for ready to cook raviolis, a prep bowl with a brush, and a square cookie cutter.
3. Halve an egg roll wrapper and lay the two pieces on a cutting board. Spoon a tablespoon of filling onto the bottom of a wrapper (about 1-1 1/2" from the bottom). Brush water around the filling in a square, then fold the top of the wrapper down over the filling. push the edges closed with your fingers on all four sides. Stamp closed with the cookie cutter. Place the prepped ravioli onto the other cutting board. Continue this process until you run out of wrapper or filling.
4. Pour 2 tbsp of olive oil into a frying pan and turn the heat to medium. Once hot place 3-4 raviolis in it at a time. Watch carefully, these cook quickly 1-2 minutes per side.
5. Meanwhile, add the white wine to the sauce. Let it continue to simmer. If you want thick sauce add the cornstarch to 2 tbsp water and pour it into the saucepan. Stir it well to dissolve and remove any lumps. Plate your ravioli and spoon sauce over them. Eat immediately.
2. Once the sauce is simmering assemble the ravioli making workstation. You'll need 8 egg roll wrappers halved, the bowl of filling, two cutting boards (one for prepping, one for ready to cook raviolis, a prep bowl with a brush, and a square cookie cutter.
3. Halve an egg roll wrapper and lay the two pieces on a cutting board. Spoon a tablespoon of filling onto the bottom of a wrapper (about 1-1 1/2" from the bottom). Brush water around the filling in a square, then fold the top of the wrapper down over the filling. push the edges closed with your fingers on all four sides. Stamp closed with the cookie cutter. Place the prepped ravioli onto the other cutting board. Continue this process until you run out of wrapper or filling.
4. Pour 2 tbsp of olive oil into a frying pan and turn the heat to medium. Once hot place 3-4 raviolis in it at a time. Watch carefully, these cook quickly 1-2 minutes per side.
5. Meanwhile, add the white wine to the sauce. Let it continue to simmer. If you want thick sauce add the cornstarch to 2 tbsp water and pour it into the saucepan. Stir it well to dissolve and remove any lumps. Plate your ravioli and spoon sauce over them. Eat immediately.
Details
Prep time: Cook time:
Total time:
Yield: 16 raviolis
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