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Pumpkin Ravioli

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  Olive oil 2 Tablespoon
  Leek 1 Large, white and light green parts thinly sliced
  Vegetable broth 14 Ounce
  Chopped sage 1 Tablespoon
  Ground white pepper 1⁄8 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Canned pureed pumpkin 15 Ounce
  Grated cheese 1⁄4 Cup (4 tbs)
  Fennel 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon, grated
  Won ton skins 10 Ounce (1 Package)
  Egg 1 Large, beaten

Warm oil over medium heat. Add leek, stirring until softened. Add broth, sage and pepper and simmer 5 minutes. Mix water and cornstarch in bowl . Add to broth and simmer stirring 3 minutes or until slightly thickened. Set aside.

Mix pumpkin, cheese, fennel, salt and nutmeg in a bowl. Place about 1 teaspoon filling on won ton skin. Brush edges with egg and fold, press to seal edges.Press edges with fork.
Drop ravioli into large pot of boiling water. Cook 5 to 8 minutes until al dente. Drain wel and transfer to shallow serving bowls and top with warm broth.
Pass more fresh grated cheese.

Recipe Summary

Preparation Time: 
20 Minutes
Cook Time: 
8 Minutes
Ready In: 
28 Minutes
Pumpkin Ravioli

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Pumpkin Ravioli Recipe Video, Pumpkin Ravioli