Pumpkin Ravioli Triangles in White Sauce
Pumpkin Ravioli Triangles in White Sauce
The ravioli I enjoyed in a restaurant had a nice cream sauce that was peppery, so I added one to the end of this. These are actually pretty easy to make. Good for folks wanting to make something impressive but not difficult. Also nice for both winter and early spring seasons.
Pumpkin Ravioli Triangles
Savories Pasta. Makes 4 cups of filling.
Uses a 14 oz. package of wonton wrappers.
Serve about 3 or 6 per person.
1 tsp olive oil
2 tablespoons butter
2 medium onions, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon curry powder
16 ounces pumpkin puree, fresh or canned
1 cup ricotta cheese
1 large egg
1 large egg YOLK
1 pinch salt
1 pinch black pepper
6 dozen wonton wrappers, 3"-squares
1 large egg WHITE, slightly beaten
freshly grated Romano
In a 10- to 12-inch frying pan, combine oil, butter, onions, ginger and garlic. Stir often over medium heat until onion is limp, about 10 minutes. Remove from heat.
Add curry powder; stir about 1 minute. Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt. Makes 4 cups.
Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant tablespoon of pumpkin filling in center. Brush edges of wrapper with egg white. Fold wrapper over to make triangle. Press edges together to seal. Place ravioli on a flour-dusted baking sheet; cover with plastic wrap. Repeat to make more ravioli.
MAKE AHEAD: CHILL-refrigerate up to 1 hour.
FREEZE-until firm, then thaw 3 minutes to loosen enough to move the ravioli and transfer to airtight containers. Freeze up to 1 month.
TO COOK all.
In 2 pans (5 to 6 qts each) bring 3 qts water to boiling over high heat. Add half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just until heated through: 4-5 minutes (5-6 if frozen). Serve with peppery white sauce and garnish with a bit of grated Romano.
Source: Sunset: Nov 1989
White Sauce
1 oz butter
2 Tbsp plain flour
1 pint milk
pinch nutmeg
pepper, to taste
1 egg
Melt Butter in saucepan, add flour, pour on milk slowly while stirring, bring to boil stirring occasionally, add nutmeg and pepper, simmer for a min and finally add egg (mix) when ready to pour. This sauce is especially good over the pumpkin ravioli when it's a little more peppery than usual.
The ravioli I enjoyed in a restaurant had a nice cream sauce that was peppery, so I added one to the end of this. These are actually pretty easy to make. Good for folks wanting to make something impressive but not difficult. Also nice for both winter and early spring seasons.
Pumpkin Ravioli Triangles
Savories Pasta. Makes 4 cups of filling.
Uses a 14 oz. package of wonton wrappers.
Serve about 3 or 6 per person.
1 tsp olive oil
2 tablespoons butter
2 medium onions, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon curry powder
16 ounces pumpkin puree, fresh or canned
1 cup ricotta cheese
1 large egg
1 large egg YOLK
1 pinch salt
1 pinch black pepper
6 dozen wonton wrappers, 3"-squares
1 large egg WHITE, slightly beaten
freshly grated Romano
In a 10- to 12-inch frying pan, combine oil, butter, onions, ginger and garlic. Stir often over medium heat until onion is limp, about 10 minutes. Remove from heat.
Add curry powder; stir about 1 minute. Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt. Makes 4 cups.
Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant tablespoon of pumpkin filling in center. Brush edges of wrapper with egg white. Fold wrapper over to make triangle. Press edges together to seal. Place ravioli on a flour-dusted baking sheet; cover with plastic wrap. Repeat to make more ravioli.
MAKE AHEAD: CHILL-refrigerate up to 1 hour.
FREEZE-until firm, then thaw 3 minutes to loosen enough to move the ravioli and transfer to airtight containers. Freeze up to 1 month.
TO COOK all.
In 2 pans (5 to 6 qts each) bring 3 qts water to boiling over high heat. Add half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just until heated through: 4-5 minutes (5-6 if frozen). Serve with peppery white sauce and garnish with a bit of grated Romano.
Source: Sunset: Nov 1989
White Sauce
1 oz butter
2 Tbsp plain flour
1 pint milk
pinch nutmeg
pepper, to taste
1 egg
Melt Butter in saucepan, add flour, pour on milk slowly while stirring, bring to boil stirring occasionally, add nutmeg and pepper, simmer for a min and finally add egg (mix) when ready to pour. This sauce is especially good over the pumpkin ravioli when it's a little more peppery than usual.