Pumpkin Ravioli

• 份量: 4 servings
• 准备时间: 25 minutes
• 总时间: 45 minutes

配料

2 tbsp. salted butter

2 cloves garlic, finely chopped

1 15 oz. can pumpkin puree

1/4 tsp. kosher salt

1/4 tsp. chili powder, plus more to taste

1/4 c. pine nuts

1/2 c. salted butter

36 whole wonton wrappers

1 egg

Black pepper, to taste

Fresh parmesan cheese, optional

Thinly sliced fresh herb leaves (sage or basil or etc.)

步骤

For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened. Remove from the heat and let cool slightly.

For the ravioli: Toast the pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6-8 minutes. Remove from the heat and pour the pine nuts onto a small plate.

In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then let it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl.

Lay out 18–20 wonton/dumpling wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 5-10 ravioli at a time, keeping the other wrappers covered.)

Bring a pot of water to a boil. Drop 3 ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.

To serve, spoon a little browned butter onto each plate and smear it around. Place 3-4 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper, and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve!

备注

Rachel: I used Shanghai dumpling wrappers instead which are round and thinner than most wontons, and loved how they turned out. I followed a different order, and also dumped 7+ ravioli in the water at once. Who has time for 3 per batch?! The ravioli cools fast so you may need to zap for 30 seconds in the microwave just before serving.

The original recipe calls for sliced sage leaves. I used basil because I had it, yummy. I also tripled the chili because yes please. I feel like the pumpkin base is very versatile—you could add different spices to the mix and different herbs on top and it would still turn out great.

营养

• 卡路里: 1208
• 总脂肪: 40 g
• 饱和脂肪: 20 g
• 反式脂肪: 1 g
• 胆固醇: 142 mg
• 钠: 1902 mg
• 总碳水化合物: 169 g
• 膳食纤维: 9 g
• 总糖: 4 g
• 蛋白质: 32 g