Today I had three whole hours all to myself in my very own house! I can't even remember the last time this awesome occurrence happened and I wasn't about to let it go to waste. I hunkered down in the kitchen and made myself something wonderful and unexpected for lunch. Down to the last cup of pumpkin in the very large can that I purchased at the beginning of the season, and the fact that I was left to my own devices meant only one thing for me. Pumpkin ravioli!
I have only indulged on this yummy dish once before about five years ago. Back then I was just really started to be adventurous in the kitchen and I was all about semi-homemade back then. We ate many boxes of packaged rice dishes and canned vegetables and at the time I thought we were very well fed. True to form, I liked Sandra Lee just a little bit, and I came across a recipe that she had for pumpkin ravioli. It was so delicous! Even today, I was very inspired by her recipe and I want you to know that she isn't all bad all the time. I did change it up a little bit but her recipe was definitely my inspiration.
Pumpkin Ravioli Fried in Brown Butter
1 tablespoon butter
1/4 cup chopped onion
1 cup canned pumpkin1/3 cup grated parmesan cheese
1/4 cup ricotta cheese
1/4 teaspoon salt
1/8 tsp black pepper
1 teaspoon ground nutmeg
24 wonton wrappers
4 tablespoons butter
In a saucepan melt one tablespoon butter over medium heat. Add onion and cook until tender.
Combine onion, pumpkin, parmesan, ricotta, salt, pepper, and nutmeg in a small bowl. Spoon 1 teaspoon pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.
Place ravioli into a large saucepan of boiling water. When the ravioli float on top they are done, about 3 to 4 minutes. With a slotted spoon remove from water and drain.
Place butter in a sauce pan to melt, Swirl the butter and allow to brown. Fry ravioli in brown butter for a minute on each side. Remove and place on a platter to serve.
Cooking TimesPreparation Time: 10 minutes
Cooking Time: 10 minutes