I made pumpkin cookies last week and had a cup of pumpkin leftover. I didn’t want to throw it out but,I wasn’t sure what to do with it beyond making more cookies. Until, I remembered a long ago meal in a restaurant in Chicago, I think, pumpkin ravioli! This ravioli is a great use of leftover pumpkin puree not pumpkin pie puree but plain pumkin puree. Let me know if you try it and how you like it!
5 Tablespoons Butter
3 Tablespoons Shallots
1 cup pumpkin puree
3 tablespoons heavy cream
3 tablespoons parmesan cheese plus more for sprinkling
dash of nutmeg
4 tablespoons minced fresh sage
salt and pepper
Melt three tablespoons of butter in a non stick frying pan. When melted, add the chopped shallots and two tablespoons of the sage, allow to brown slightly, 2 to 5 minutes. Add the pumpkin puree and stir to blend. Pour in the heavy cream , parmesan cheese and the dash of nutmeg. Season with salt and pepper. Let the mixture cool a bit before continuing.
Take a wonton wrapper, place a teaspoon of the pumpin mixture in the center of the wrapper. Brush water or egg white on the edges of the wrapper and fold the wrapper over the puree to form a triangle. Seal the edges and then fold the two edges together and press the corners to seal. (Look on the wonton wrapper package if my explanation is confusing).
In another non stick pan, melt the last 2 tablespoons of the butter, sprinkle in the last two tablespoons of the chopped sage and gently saute for one minute. Place the ravioli in the sage and butter and saute until slighly brown on both sides.
Arrange a few on each plate, sprinkle with parm and serve.