Wednesday, November 2, 2011

Pumpkin Ravioli in a Sage Butter Sauce

Click on just about any girls Twitter or Facebook timeline within the past month, and you're sure to find a post about the beloved Pumpkin Spice Latte. I've never been one to get too excited about handing over a five-dollar bill for one calorie-filled drink that I will slowly sip until the last few gulps inevitably turns cold, I personally would rather save my toonies for the bar and cab rides home. No, the expensive seasonal drink craze isn't for me, but I absolutely understand the appeal of indulging in a comforting cup of well...Fall. What I think people love about that special latte is the memories it conjures up, the feelings you can't help but come over you with each warming sip, reminding you about all the beautiful things that come with this chilly yet spectacular season. Visits to the pumpkin patch, hay rides, carving out Halloween pumpkins, pumpkin pie for Thanksgiving, the Pumpkin Spice Latte symbolizes all of these wonderful special occasions and memories, allowing you to experience the joys of Fall any ordinary day of the week! I am notorious for making pretty terrible coffee and breaking just about any coffee maker I've come into contact with, so there wasn't a chance in hell that I was going to try and replicate the seasonal drink. With pumpkin ravioli on the brain thanks to both new issues of Food & Drink and Food & Wine magazines featuring the recipe, I knew I had found my Fall-inspired dish!

After a bit of research and recipe comparison, I came up with my own recipe for the ravioli that was as simple as possible, but still had great flavour. I thought back on a dinner I had last year at Parts and Labour in Toronto where I was served an absolutely delicious pumpkin ravioli, that shouted FALL with each bite. What made that ravioli stand out so much was the simplicity of the dish and the extra little bit of texture they added with the addition of toasted pumpkin seeds. Because I know how incredibly labour-intensive it is to make your own pasta from scratch, I nixed that and opted to use purchased wonton wrappers instead, cutting down a huge chunk of prep time. The delicately flavoured final product was fantastic, taking my taste buds back to that delicious memory from Parts and Labour and of course all the other exciting Fall milestones. This is a great dish to transport you to your favourite Fall memory any day of the week!

Tip: Take this dish to new heights by drizzling a bit of truffle oil on top before serving.

1 cup pure pumpkin puree (from a can)
1/2 cup ricotta cheese
1/4 tsp salt
1/4 tsp nutmeg
3 tbsp parmesan cheese, grated + more for garnish
2-3 tbsp unseasoned breadcrumbs
1 package wonton wrappers
1/4 cup unsalted butter
about 6-8 sage leaves
a handful of pumpkin seeds (lightly toasted)

1. In a medium bowl mix together the pumpkin puree, ricotta cheese, salt, nutmeg, and parmesan cheese. Add the breadcrumbs one tablespoon at a time until mixture begins to come together and isn't as moist.

2. Set up an assembly station, laying out the wonton wrappers, the pumpkin mixture, a small bowl of water, and a baking sheet to lay the ravioli on. Spoon a heaping teaspoon of the pumpkin mixture into the centre of the wrappers. Dip a clean finger into the bowl of water and moisten the edges of the wrappers. Fold over the wrappers to create a triangle bundle filled with the pumpkin mixture, pinch the edges to seal and squeeze out any air pockets. Lay out on the baking sheet.

3. Once raviolis have all been filled (you will have about 40-50 raviolis) boil a large pot of well-salted water. Reduce heat to a gentle boil and carefully drop in the raviolis (they will be delicate). Gently stir and boil for 3-4 minutes. Carefully drain water.

4. In a large pan melt the butter at medium heat. Immediately add the sage leaves. Once butter begins to foam, use a spoon to scoop out the white milk solids, working quickly so the butter doesn't burn. When the butter begins to brown, turn off heat immediately. Transfer raviolis to a serving dish and top with the sage butter. Sprinkle with toasted pumpkin seeds and parmesan cheese. Serve immediately!

Listening To:
Beyoncé - Countdown

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Heidi said...

That sounds yummy! I have never heard of using wont wrappers for making ravioli, great idea!

Hulkshare Music said...