Today is National Pumpkin Day, and what’s better than pumpkin ravioli? Use round Chinese dumpling wrappers, and pumpkin ravioli with either Gorgonzola or pumpkin ravioli with brown butter sauce can be on your family’s dinner plate tonight.
Western New York shoppers can find round dumpling wrappers in the refrigerator section at T&T Asian Market on Elmwood Ave., Kenmore or Hoowa Supermarket on Sheridan Dr. in Amherst.
Round dumpling wrappers can be found in the refrigerator section of any Asian market or supermarket with a refrigerated Asian foods section. Use the round wrappers, they are a little thicker than the square wonton wrappers and hold up better in boiling water.
We used walnuts instead of hazelnuts in the Gorgonzola sauce recipe. Gorgonzola is an Italian-style blue cheese. If you can’t find it, Stilton blue cheese or regular crumbly blue cheese can be substituted.
Western New York shoppers can find Gorgonzola at Premier Gourmet on Delaware Ave. in Kenmore or at all Wegmans locations.
Pumpkin ravioli recipe
1 can (15 ounces) 100% pumpkin puree (not pumpkin pie filling)
2 Tbsp. dry unflavored breadcrumbs (or make your own breadcrumbs)
2 Tbsp. fresh grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. minced fresh sage (no fresh sage? substitute a pinch of ground sage)
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
30 round dumpling wrappers
1 Tbsp. cornstarch
1 cup fat-free milk
1 Tbsp. all-purpose flour
1-1/2 Tbsp. unsalted butter
Directions for pumpkin filling:
Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 to 15 minutes. This helps to remove the excess moisture in the pumpkin. If you prefer, you can add the pumpkin to a fine mesh colandar and let stand for at least 30 to 45 minutes until water drains out. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a slightly dampened paper towel to keep from drying out), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 2 minutes or until done (do not boil), stirring gently.
Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
This is my added modification to the recipe – the wonton wrappers we had had a bit of a “squishy” texture. So I heated a pan over medium heat, sprayed it lightly with cooking spray, and quickly pan-fried the ravioli to make their texture “crispier” and more ravioli like on the outside – and it worked great!
Gorgonzola hazelnut sauce for pumpkin ravioli recipe
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 Tbsp. chopped hazelnuts, toasted
Gorgonzola hazelnut sauce directions:
Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 Tbsp. Gorgonzola mixture. Sprinkle each serving with 1-1/2 teaspoons hazelnuts/walnuts. Serve immediately.
Rachael’s Recipe Notes:
If you do not like Gorgonzola (it really is an acquired taste), try the pumpkin brown butter sauce instead. Still use the hazelnuts, or try pecans or walnuts, they taste just as wonderful. If you can find chestnuts (they’re plentiful this time of year), roast the chestnuts, cool, remove shell and roughly chop them and toss with the brown butter sauce.
You can substitute sweet potatoes for the pumpkin, if desired. Buy one or two medium to large sweet potatoes (or yams, about 1-1/2 pounds) and roast in oven. Cool, peel, mash and use instead of pumpkin in the recipe. Add 1 tsp. brown sugar to the mixture to add a little extra flavor.
Brown butter sauce for pumpkin ravioli recipe
3/4 cup (1-1/2 sticks) unsalted butter
1-1/2 Tbsp. balsamic vinegar
1-1/2 Tbsp. chopped fresh thyme (no fresh thyme? use 1 tsp. ground crushed thyme)
3 Tbsp. chopped, toasted hazelnuts
Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with nuts and serve immediately.
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