Pumpkin Ravioli Recipe needed (ETA: recipe added)

I dont have a pasta maker but was thinking of using the egg roll wraps already made at the store or
Any other suggestions?

Also, do you mind sharing your pumpking filling and sauce recipe? TIA

I used to order them at Restaurants when I lived in NY.

Message edited 10/19/2006 10:52:39 AM.

Re: Pumpkin Ravioli Recipe needed

I just had some butternut squash raviolis from Mama Mucci's. I don't know where you buy it, but you can do a search for the company. It was the best ravioli I have ever had. YUMMY!!!!

www.mamamuccispasta.com

Message edited 10/16/2006 2:40:45 PM.

Re: Pumpkin Ravioli Recipe needed

Re: Pumpkin Ravioli Recipe needed

I used to eat them at Mother Kelly's in Cedar Hurst. Yum! But, we live in Tx now.

Re: Pumpkin Ravioli Recipe needed

Ill have to check out that website!

Re: Pumpkin Ravioli Recipe needed

Re: Pumpkin Ravioli Recipe needed

This was so yummy!!!

Ingredients needed:

4 tablespoons butter
3 tablespoons minced shallots
1 cup fresh pumpkin puree or can
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese
Pinch of nutmeg
Salt and pepper
4 fresh sage leaves
1/4 cup light brown sugar (I didnt use as much brown sugar..... I used brown sugar to taste....only because I like it saltier than sweet)
package of wonton wrappers (or go with your homemade pasta.)

In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots and saute for 1 minute. Add the pumpkin puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in the cheese and nutmeg. Season with salt and pepper. Cut the pasta ribbon into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring one corner of the square to the other, forming a triangle and seal the pasta completely. Bring two of the corners together and seal tightly forming a "hat"-like shape. ( I seal the wonton with egg white)

Bring a pot of salted water to a boil. Add the pasta "hats" and cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Pat the pasta dry. Season the pasta with salt and pepper.



Note: I didnt care for the Sauce (below)....but, you can try to come up with another sauce. I guess I like more salty then sweet.



In a large saute pan, melt the remaining 2 tablespoons of butter. Add the sage to the butter. Add the pasta "hats" to the melted butter and saute for 1 minute. Sprinkle the pasta with the brown sugar. Place the pan in the oven, on the top shelf and bake until the brown sugar is bubbly and golden on top. Remove the pan from the oven and serve. Garnish with parsley.

ETA- I forgot to mention that I also sauted some garlic with the shallots. And I put in a handful of parmesan instead of 3 tblsp

Message edited 10/21/2006 9:23:39 PM.

Re: Pumpkin Ravioli Recipe needed (ETA: recipe added)

Thank you!

Re: Pumpkin Ravioli Recipe needed (ETA: recipe added)

Message edited 1/27/2007 5:20:36 PM.

Re: Pumpkin Ravioli Recipe needed (ETA: recipe added)

This sounds great!