Pumpkin Ravioli with Garlic Butter

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I’ve had a recipe for pumpkin ravioli sitting on my couch for the past week just begging to be made. I bought all the ingredients for it at the market this past week but I just haven’t gotten motivated to make it, because I knew it was going to be time consuming. After an especially busy week my Thursday night after work looked clear so I decided to try it out then.

After looking over the recipe I only had to make very minor changes as it looked great! The filling was incredibly easy to make and tasted pretty good. The part that took forever was stuffing the ravioli, sealing it, and then crimping the edges so the filling didn’t fall out. It took me well over an hour to make about 40 ravioli.

The bad news was that I didn’t have a biscuit cutter or a cookie cutter that I could use to cut around the ravioli, so I had to use a knife and cut each one into a circle. The good news is that after I finished all of them I was able to freeze 20 of them for another day.

I decided to make a garlic butter sauce to pour over top of the ravioli’s. While I heated the butter I put garlic bread in the oven and made a tossed salad to go with the ravioli. The last step involved cooking the fresh ravioli. On my first attempt I put 6 ravioli’s in the boiling water. Two of them stuck together and one of the two ended up tearing.
On my second try I put 4 ravioli in the pot and they floated to the top and were perfect. I was easily able to cook a portion for both my husband and I putting 4 raviolis into the pot at a time. They only need to cook for 2-3 minutes, so it’s a very fast process. They looked and smelled good when I put them onto the plates. I topped each pile of ravioli with a spoonful of bubbly garlic butter and served it with a piece of garlic bread.

After my husband’s first bite he told me that this was definitely a meal worth waiting for. The raviolis were delicious! They had a great balance of creamy ricotta cheese and smooth pumpkin. The garlic butter added a little more depth to this savory dish. The flavors in this dish all come together so that neither the cheese, the pumpkin, nor the garlic is too overwhelming. It makes for a lovely fall pasta dish that can be made in advance, frozen, and later showcased at a dinner party.
Pumpkin Ravioli with Garlic Butter (recipe adapted from Jacob’s Kitchen )

1 package wonton wrappers
1 c. part skim ricotta cheese
1 c. canned pumpkin puree
1/3 c. grated Parmesan cheese
2 garlic cloves, minced
¼ c. pine nuts
½ t. salt

1 t. black pepper
½ t. nutmeg

Garlic Butter:

6 T. butter

3 garlic cloves, minced
2 T. fresh parsley, chopped
2 t. oregano
1 t. Italian seasoning

1. Heat the pine nuts in a small skillet over medium heat to toast. Stir every few minutes. No need to add oil. When the pine nuts begin to brown add the minced garlic cloves plus 1-2 teaspoons of olive oil and sauté for two minutes. Remove from heat and chop pine nuts.
2. In a medium bowl combine the ricotta cheese, pumpkin, parmesan cheese, garlic cloves & pine nuts, salt, pepper, and nutmeg. Mix well then taste. Make any adjustment needed to the filling.

3. On a cutting board line up as many wonton wrappers as possible. Place 1 teaspoon of the filling in the middle of the wrappers. Working on 2-3 ravioli at a time, brush the edges with water and top with another wrapper. Work from the middle, pressing on the filling, to ensure a tight seal. Then cut each ravioli with a knife or a biscuit cutter into a circular shape. Use a fork and crimp the outer edge of the ravioli.

4. If you are freezing any of the ravioli, put them on a baking sheet lined with parchment paper and freeze overnight. In the morning you can remove the raviolis and place in a freezer bag to store in the freezer. These can be frozen for up to one month.
5. Heat a large pot of water over high heat. Once it is boiling slip 4-6 raviolis into the water (making sure they don’t touch). When the raviolis begin to float gently lift them from the water with a slotted spoon to drain. Continue on with this process until the desired amount of raviolis is cooked.
6. Meanwhile, heat the butter in a small sauté pan over medium heat. When butter begins to brown add the garlic and herbs. Heat for an additional two minutes, then pour over cooked ravioli and sprinkle with parmesan cheese.
This post linked to:
What’s Cooking Wednesdays
Fat Camp Friday


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