Wednesday, October 19, 2011

Pumpkin Ravioli w/Balsamic Brown Butter Sauce- Halloween Week Day #3

I wasn't sure if I could top yesterday's Pumpkin Cinnamon Rolls post, but boy was I wrong.  Tonight I wanted to try to make pumpkin ravioli.  I stopped by the store on my way home and bought all of the supplies.  I couldn't find ravioli wrappers or pasta sheets, so I decided to try wonton wrappers (I can't remember who told me they'd work-but I figured it was worth the try).  I wish I had the time and motivation to make my own pasta sheets, but I'm not sure how anyone who works can.  Anyways so I came home and I couldn't find a single recipe I liked so I mixed a few here's how it ended up looking!  Hope you enjoy!!!

Pumpkin Ravioli w/ Balsamic Brown Butter Sauce

  • 1 1/2 C Canned Pumpkin (if you're Martha Stewart you can make your own:))
  • 1 large egg
  • 1/4 C Ricotta Cheese
  • 2 Tbs Cream Cheese
  • 1/2 C graham cracker crumbs
  • 1/4 tsp onion powder
  • 1 pinch garlic powder
  • Salt & Pepper to taste
  • 1 pkg round wonton wrappers 
  • 1 egg white
  • Pinch Pumpkin Pie Spice
  • 1/2 C butter (1 stick)
  • 1 tbs freshly chopped sage leaves
  • 2 tbs balsamic vinegar
  • Parmesan Cheese if desired
Mix the first 9 ingredients (canned pumpkin to pumpkin pie spice) together in a medium sized bowl.  Stir until completely combined.  Place wonton wrappers on a clean surface and add 1 tbs of pumpkin mixture to the center of the wrapper.  Place an egg white in a separate bowl.  Dip your fingers in the egg white and wipe around the edge of the wonton wrapper.  Place another wrapper on top of the first (wrapper with the pumpkin mixture) and press the edges together to seal.  Repeat with the rest of the wontons.  Boil water in a large pan and add 10 ravioli at a time.  Ravioli should take about 4-5 minutes.  While the ravioli are cooking melt butter in saucepan on high heat.  Once butter is melted add sage leaves and let cook for about 1 minute or until butter starts to brown.  Remove from heat and add balsamic vinegar.  Drain Ravioli and top with the sauce.  Serve immediately. Sprinkle with Parmesan Cheese if desired.

**ravioli can be frozen for later use**



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