Pumpkin Ravioli
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
56
Sourness
32
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 F
2
To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet
3
Bake for 35 minutes, or until tender
4
Peel and puree flesh
5
Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste
6
Arrange one wanton skin on work surface
7
Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash
8
Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet
9
Cover with dampened towels while preparing remaining raviolis
10
In a saucepan of boiling salted water cook the ravioli until they are just tender
11
In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute
12
Add the cream and simmer until lightly thickened
13
Drain the pasta and transfer to a serving bowl
14
Add sauce and toss to combine
15
Garnish with sage leaves