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Pumpkin Ravioli

Featured in the Honolulu Star-Advertiser on November 19, 2014.

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Ingredients:

Pumpkin Ravioli

  • 1 cup pumpkin puree
  • 1/3 cup fresh grated Parmesan cheese
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 28 won ton wrappers
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • 1 teaspoon salt
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup low-sodium chicken broth
  • Fresh sage, chopped for garnish

Directions:

  1. In a small bowl, combine pumpkin puree, Parmesan cheese, cinnamon, nutmeg, salt and pepper.
  2. Place a won ton wrapper on a clean surface and brush edges lightly with egg wash.
  3. Place a heaping teaspoon of filling in center of wrap.
  4. Fold over wrap into a triangle and pinch edges tightly to seal.
  5. Repeat with remaining won ton wraps and filling.
  6. Bring a large pot of water to a boil.
  7. Add 1 teaspoon salt.
  8. Boil ravioli until soft and cooked through, about 6-7 minutes.
  9. Drain in a colander and set aside.
  10. In a large saucepan over medium heat, melt butter and cook, stirring often, until it begins to turn a deep golden brown.
  11. Add broth and bring to a boil.
  12. Toss cooked ravioli with sauce.
  13. Serve immediately, sprinkled with chopped sage.

To freeze:

  1. Place uncooked ravioli in a single layer on a baking sheet and freeze for 1 hour.
  2. Remove from baking sheet and place in a sealed plastic bag and freeze.
  3. When ready to use, cook as directed.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
270 calories, 9 g fat, 4.5 g saturated fat, 70 mg cholesterol, greater than 750 mg sodium, 38 g carbohydrate, 3 g fiber, 2 g sugar, 10 g protein

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