Pumpkin Ravioli in Brown Butter Sage Sauce
Adapted from Martha Stewart.
Here's the secret to this recipe: use won ton wrappers to make the ravioli. I'm sure I could have found pasta sheets at Whole Foods or something but won ton skins are already pre-cut into little squares making it very easy to assemble your raviolis.
1 cup pureed pumpkin, or butternut squash
1 teaspoon light-brown sugar
1 large egg
1/4 cup grated parmessan cheese
Pinch of nutmeg (freshly grated if you can)
Coarse salt and freshly ground pepper
1 pkg won ton wrappers (I used NaSoya)
1/2 stick unsalted butter (next time I'll cut back to 3 tbs)
1 tablespoon freshly chopped sage leaves
For the ravioli filling: combine pumpkin/squash puree, egg, S&P, nutmeg, cheese and brown sugar and whisk to combine; set aside. On a large cutting board, remove 4 skins and place 1 tsp of filling in the center of each skin. Lightly brush water on the around the filling and gently place a won ton skin on top. Press gently around the filling and try to allow air bubbles to escape without squishing the filling out the side. Use decorative cookie cutter (I used a fluted cutter) to cut raviolis and remove excess won ton skin. Place ravioli on a wax paper-lined tray in a single layer. Once all raviolis are assembled and cut to your liking, place them in the freezer for 30 minutes.
I saw a number of comments re: using won ton skins in lieu of pasta and the concern about the raviolis falling apart in boiling water. Thus, I took the advice from many posts encouraging the use of a steamer for the raviolis. I would recommend that you spray the steamer basket with cooking spray before placing the raviolis on it because they may stick (also spray your tongs). Steam for 3-4 minutes and carefully place inside an oven-safe vessel (spray this, too) and put in an oven set on 250 degrees. While last batch of raviolis are steaming, place butter in a light-colored sautee pan and swirl over medium-high heat until browned. Remove from heat and add sage (be careful--it pops!) and gently add raviolis. Stir gently until all raviolis are coated in the butter sauce. Serve immediately. I sprinkled mine with a grating of parmesan cheese and served with a green salad and warm ciabatta rolls. Serves 4 (6 raviolis per person).
**Using this method of making raviolis with 2 won ton skins per ravioli results in leftover pumpkin filling. I put mine in the freezer to use at a later date. Next time I plan to use one won ton skin per ravioli and will fold over into a triangle and then cut with a fluted cookie cutter to make half moon-shaped raviolis. This will result in less wasting of won ton skin goodness and more raviolis to go around.
Here's the secret to this recipe: use won ton wrappers to make the ravioli. I'm sure I could have found pasta sheets at Whole Foods or something but won ton skins are already pre-cut into little squares making it very easy to assemble your raviolis.
1 cup pureed pumpkin, or butternut squash
1 teaspoon light-brown sugar
1 large egg
1/4 cup grated parmessan cheese
Pinch of nutmeg (freshly grated if you can)
Coarse salt and freshly ground pepper
1 pkg won ton wrappers (I used NaSoya)
1/2 stick unsalted butter (next time I'll cut back to 3 tbs)
1 tablespoon freshly chopped sage leaves
For the ravioli filling: combine pumpkin/squash puree, egg, S&P, nutmeg, cheese and brown sugar and whisk to combine; set aside. On a large cutting board, remove 4 skins and place 1 tsp of filling in the center of each skin. Lightly brush water on the around the filling and gently place a won ton skin on top. Press gently around the filling and try to allow air bubbles to escape without squishing the filling out the side. Use decorative cookie cutter (I used a fluted cutter) to cut raviolis and remove excess won ton skin. Place ravioli on a wax paper-lined tray in a single layer. Once all raviolis are assembled and cut to your liking, place them in the freezer for 30 minutes.
I saw a number of comments re: using won ton skins in lieu of pasta and the concern about the raviolis falling apart in boiling water. Thus, I took the advice from many posts encouraging the use of a steamer for the raviolis. I would recommend that you spray the steamer basket with cooking spray before placing the raviolis on it because they may stick (also spray your tongs). Steam for 3-4 minutes and carefully place inside an oven-safe vessel (spray this, too) and put in an oven set on 250 degrees. While last batch of raviolis are steaming, place butter in a light-colored sautee pan and swirl over medium-high heat until browned. Remove from heat and add sage (be careful--it pops!) and gently add raviolis. Stir gently until all raviolis are coated in the butter sauce. Serve immediately. I sprinkled mine with a grating of parmesan cheese and served with a green salad and warm ciabatta rolls. Serves 4 (6 raviolis per person).
**Using this method of making raviolis with 2 won ton skins per ravioli results in leftover pumpkin filling. I put mine in the freezer to use at a later date. Next time I plan to use one won ton skin per ravioli and will fold over into a triangle and then cut with a fluted cookie cutter to make half moon-shaped raviolis. This will result in less wasting of won ton skin goodness and more raviolis to go around.
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