PUMPKIN WONTON RAVIOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready.
- Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside.
- Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli.
- Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and "paint" around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper.
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Preciousgold Sunday
[email protected]I can't wait to try this recipe!
Angela Mercer
[email protected]These ravioli were a bit time-consuming to make, but they were worth it.
Yorda Abraha
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed these ravioli.
King Asif King Asif
[email protected]I had some trouble getting the ravioli to seal properly, but they still tasted good.
Kashig Kashi
[email protected]The pumpkin filling was a bit too sweet for me, but otherwise these ravioli were great.
Dr Oluseun Peter OGUNNUBI
[email protected]Definitely recommend this recipe!
Ali Bilal
[email protected]Yum!
Hanan Elsayd
[email protected]These pumpkin ravioli were absolutely delicious. The perfect fall dish!
CKN Nyankira
[email protected]I made these ravioli for a party and they were gone in minutes! Everyone loved them, and I've already had requests for the recipe.
hanaa sarofem
[email protected]This recipe was surprisingly easy to follow, even for a beginner like me. The ravioli turned out great - they were light and fluffy, with a delicious pumpkin filling.
Rajiv Singh
[email protected]5/5 stars! This pumpkin ravioli recipe was a hit with my family. The ravioli were tender and flavorful, and the pumpkin filling was perfectly sweet and savory.