First things first – I don’t make my own pumpkin puree. Traitor! I know, I really should. I’ve heard how good it is, and how it’s relatively easy to do. But for me, pumpkins will always be for decorating, and chopping and roasting one just seems so odd. This coming from a girl who will cook up a spaghetti squash on a Wednesday night just for fun. So squash-vember continues with this delicious pumpkin ravioli that I created just for you guys. I know it may seem daunting, much like roasting a pumpkin, but with a couple of shortcuts, it’s actually a quick, low-ingredient dinner. And it’s pretty cheap.
The first trick is to use wonton wrappers instead of making your own pasta. Now I like making my own pasta as much as the next girl, but most grocery stores sell wonton wrappers in the vegetable department, and they are pre-rolled and cut, all you have to do is fill and seal. The pumpkin cream sauce on top is just like the mac-and-cheese sauce I made a few weeks back, but instead of cheese, you add pumpkin puree to the roux. And the fancy sprinkles on top? Roasted pumpkin seeds that I crushed in a ziplock bag. This meal is pumpkin CrAzY!
And now, in addition to pumpkin and ravioli fever, I introduce a new feature on this blog, where I give you the lowdown on what my very non-meatless monday boyfriend has to say about the recipes featured on the blog. He loves steak and potatoes (literally) and he will be your honest insight into just how carnivore-friendly these recipes are. Also, you can use him to convince those that you cook for to try the recipes! “Ewww, spaghetti squash sounds gross!” “Well, Katie’s boyfriend said he would never know the difference!” “Okay, I’ll try it” See! Use these quotes at your own discretion.
Carnivore Boyfriend Review: “The flavor is really subtle. It’s delicious!”
Makes 32 ravioli, enough for 4 people
64 wonton wrappers
1/2 cup pumpkin puree
1/2 cup ricotta cheese
1/8 teaspoon ground thyme
sea salt to taste
1/2 cup pumpkin cream sauce (see recipe, below)
1/2 cup roasted pumpkin seeds, crushed
In a medium mixing bowl, combine pumpkin, ricotta, egg, thyme, and oregano to create the filling. Working on a cutting board, have filling, wonton wrappers, and a small bowl of water at hand. Lay down one wonton wrapper, and dot 1/2 tablespoon of filling in the middle. Wet the edges of the wrapper lightly with water, then lay another wrapper evenly over the top. Press the edges together gently, and stamp with a ravioli stamp if you have one. Set aside on a paper towel or plate. Continue until the wrappers or filling are gone.
Boil a large pot of water, and working in groups of 4-6, drop the ravioli into the water. When they completely float (2-4 minutes), they are cooked. Remove from the water with a slotted spoon and let rest on a paper towel. Continue until all are cooked. If making a large batch, heat the oven to 175, and keep the cooked ravioli in a glass baking dish in the oven to stay warm. Serve with pumpkin cream sauce and crushed pumpkin seeds on top. Enjoy!
Pumpkin Cream Sauce
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/4 cup pumpkin puree
Melt butter over medium heat in a small sauce pan. Add flour and whisk quickly until combined. Add milk and stir for 3-5 minutes, until thick. Add pumpkin puree and whisk until smooth. Yield 1/2-3/4 cup sauce, depending on desired thickness. This sauce would be delicious on its own over pasta or vegetables.