Sunday, December 6, 2009
Did it snow at your house last night? It did here which brings both good and bad news.
Good news - I don't feel crazy listening to Christmas music in my car (okay fine at home too), we had an excuse to go to Butterfly Farm and bring home the fattest, shortest little tree there ever was, but most importantly, snow outside = comfort food inside.
Bad news - eekkk it'll be winter for the next 4 months....
Happily, these raviolis are fast and simple but taste long and complicated. They made a perfect snowy dinner for the two of us and we have a freezer full of plump orange raviolis ready to drop in boiling water for a 10 minute dinner later this week!
*makes 24 raviolis
1 1/2 cups pumpkin puree - you can either dice 1" cubed pumpkin with olive oil, salt & pepper and roast at 425 for 30 minutes then mush up or use a quality canned pumpkin.
1/4 cup ricotta cheese, I used my favorite from Narragansett Creamery!
2 T Parmesan cheese
2 T chopped sage
Big pinch cinnamon
Big pinch nutmeg
Big pinch cayenne pepper
1 tea salt
Freshly ground black pepper
48 wonton wrappers
Extra virgin olive oil (1/4 cup for every 2 people you're serving)
Extra parm for topping!
1. Put a big pot of water on to boil.
2. Combine pumpkin, ricotta, parm, 1 T sage, cinnamon, nutmeg, cayenne, salt & pepper in a mixing bowl - mix well. Taste and add more salt or pepper if needed.
3. Set up a work station for assembling the raviolis - place a teaspoon of filling in the middle of a wrapper, dip your finger in a bowl of water and trace the corners with water, top with another wrapper and working from one corner, seal while pushing the air out so the filling is nice and tight.
4. Repeat using all the wrappers - place stuffed raviolis on a floured baking sheet. When ready to cook - salt boiling water and drizzle in some olive oil to prevent the pasta from sticking. Drop in the ravioli and cook for about 7 minutes, or until they are floating on the top and the skins look cooked through.
*If you want to freeze, place uncooked ravioli between floured parchment paper and wrap air tight with plastic.
5. Meanwhile, heat 1/4 cup of olive oil & 1 T chopped sage for every 2 people you are serving, in a small sauce pan. You want the sage to infuse the oil and get crisp. Toast the pepitas in a dry pan for a few minutes.
6. When the raviolis are ready, gently remove from the boiling water with a slotted spoon and place on a kitchen towel to dry, if they look too wet (you don't want pools of water on your plate!).
7. Serve - gently arrange a few raviolis on a plate, spoon over sage olive oil and a few crisp leaves. Sprinkle pepitas and extra parm on top!!!