Thursday, November 7, 2013

Pumpkin ravioli recipe

24 wonton wraps
1 can of pumpkin
1 tsp salt
1 tsp black pepper
1 tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp pumpkin pie spice
pinch of cayenne pepper
pinch of nutmeg
1/4 tsp thyme
2 eggs

Add all of the ingredients except for the wonton wrappers and 1 egg into a bowl.  Use a whisk to mix it all together thoroughly. 

In a seperate bowl, whisk the leftover egg for an egg wash.

Boil a quart of water on high heat.

Lay each wonton wrapper flat on the counter or a baking sheet and using a brush (or your finger), brush the edges of each wonton wrapper.  Put a decent size scoop of the pumpkin mixture on each wrap and fold the wrap over diagonally, pinching the edges together.  (each ravioli will be a triangle shape now) Put the raviolis in the boiling water and cook for 5-7 minutes.  Coat a frying pan with vegetable oil and heat on medium high heat.  Take the raviolis out of the water and fry a few at a time until they are golden brown.  You can also skip this step if you'd like, and just eat the raviolis boiled.  Frying makes them a little crispy and browned.  They taste great both ways. 

We serve these with a brown butter and sage sauce.  They are the perfect meal for a cool fall or winter night. 


stevencooks said...

I love pumpkin ravioli and really want to make these! YUMMY!

jen said...

I have never seen or used wonton wrappers, but would like to make this for my sister. Do I whisk them with the other ingredients or whisk the other separately and dredge the wontons with it?
Thank you!!

Monkeys and Moustaches said...

I just fixed the recipe for you, Jen. The wonton wrappers are usually found in my produce section, near the tofu and salad dressings. They stay seperate from the rest of the recipe until the filling is made. Then you lay them flat, and fill them. Enjoy! And thanks for reading. I hope your sister likes them!

Vicki Kyle said...

Can we have a cooking class some day? These sound yummy....but too advanced for me!