Revel in this delish ravioli. It’s what’s for dinner.
Ravioli Ingredients
4 tbsp butter, divided
2 cloves garlic, minced
1 15 oz. can pumpkin puree
1 tbsp fresh ginger or ginger puree
1/4 tsp ground cloves
1/4 tsp kosher salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1/4 c walnuts
36 wonton wrappers
1 egg
1/2 c heavy cream
1-2 tbsp fresh sage, thinly sliced
Kosher salt and black pepper, to taste
Directions
In a large skillet over medium heat, lightly toast the walnuts. Remove and, to the same pan, add two tablespoons butter, garlic, pumpkin puree, ginger and spices. Heat until mixture is slightly thickened and water from pumpkin evaporates. Transfer to a bowl to cool. Whisk egg with one tablespoon of water. Fill a large pot with water and bring to a boil. Begin assembling the raviolis by laying out half of the wonton wrappers. Be sure to keep the rest of them covered as they dry out quickly. Add one tablespoon of the pumpkin filling to the center of nine of the wonton wrappers. Using your finger, brush the egg wash along the edges of the wonton wrappers. Top each of the wontons with a clean wrapper and press along the edges to seal. You’ll want to make sure there are no air pockets. You can trim the edges of the raviolis to make them uniform. I used the tines of a fork to make a decorative edge. Repeat with the remaining wrappers. Add three raviolis at a time to the pot of boiling water and cook for two minutes. Gently remove with a slotted spoon or spatula and transfer to a plate. While the raviolis cook, prepare the cream sauce by adding two tablespoons butter to the same pan you heated the pumpkin mixture in. Cook over medium heat, stirring frequently, until the butter begins to brown. Once it’s browned, stir in the heavy cream, sage and season with salt and pepper. Continue stirring and cook until the cream thickens and coats the back of a spoon. Spoon the cream sauce over the raviolis and garnish with fresh sage and the toasted walnuts.
*The raviolis tend to stick together. It may be easier to plate the servings (about three wontons) individually and top with the sauce before serving.
Follow Amy Mahon on Instagram @sundaygirleats and at www.etsy.com/shop/beachgirlacrylics.
