By Chef Alli
Pumpkin Ravioli
Ingredients
Filling
2 Tbs. unsalted butter
2-3 cloves garlic, crushed or minced
1 15-oz. can pumpkin puree
1/2 tsp. kosher salt
1 tsp. chili powder
Ravioli
1/4 cup pine nuts
1/2 cup unsalted butter
36 whole wonton wrappers
1 egg
Kosher salt and freshly ground black pepper, to taste
Freshly shredded Parmesan cheese
Thinly sliced fresh sage leaves, optional
Instructions
Prepare the Filling
In a large skillet over medium heat, melt the butter with the garlic, cooking for one to two minutes, just until the garlic is fragrant. Take care not to let the garlic overcook, as it will become bitter.
Add the pumpkin puree, salt and chili powder; stir and cook over medium heat for two to three minutes, until heated throughout. Remove the skillet from the heat, letting the filling cool.
Prepare the Ravioli
In a medium, dry skillet over medium-low heat, toast the pine nuts until golden brown, stirring occasionally, six to seven minutes. Remove from heat; place the pine nuts onto a small plate to cool; reserve.
In the same small skillet over medium-high heat, brown the butter by letting it melt, then cook four to six minutes or until bubbly and foamy on top, and the color is deep golden brown; transfer to a heatproof bowl and reserve.
Lay out 12 wonton wrappers; place one tablespoon of the prepared and cooled pumpkin filling in the center of each one.
In a small bowl, beat the egg with one tablespoon of water. Using the tip of your finger, spread the egg wash all over the surface of one of the wrappers surrounding the mound of pumpkin; place a clean wrapper on top, matching up the edges.
Press the edges together, then use your fingertips to press out any air pockets that might form. Repeat with the remaining wrappers.
Because wonton wrappers dry out quickly, work in batches to make the ravioli, keeping the other wrappers well covered as you assemble.
Bring a large pot of water to a boil. Drop three to four ravioli at a time into the boiling water; cook for two to three minutes, keeping the ravioli from piling up onto each other. Using a slotted spoon, remove the cooked ravioli from the hot water, placing them onto a platter. Continue cooking the ravioli in batches.
