Pumpkin Ravioli

Published: Jun 25, 2007

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Infused with the robust flavors of sage, shallots, and Parmesan, these pumpkin dumplings are ideal for an autumn menu. Wonton skins, readily available in the produce section of most grocery stores or from Asian markets, make this dish easy to produce.

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Yields:

Cal/Serv:

200

Ingredients

boiling water
2 c. peeled pumpkin
1 Tbsp. olive oil
c. finely chopped shallots
1 clove garlic
3 Tbsp. chopped fresh flat-leaf Italian parsley leaves
2 Tbsp. chopped fresh sage leaves
2 Tbsp. mascarpone or cream cheese
1/4 c. grated Parmesan cheese
1 Tbsp. grated Parmesan cheese
40 wonton skins
1 large egg white

Directions

1. Step 1Heat oven to 350 degrees F. Fill a 13- by 9-inch baking pan with 1 inch boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes.
2. Step 2In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tablespoons parsley and the sage.
3. Step 3In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined.
4. Step 4For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling.
5. Step 5To cook ravioli, in 6-quart saucepot, heat 4 inches water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) To serve, divide ravioli among 4 plates. Sprinkle remaining 1 tablespoon Parmesan cheese and 1 tablespoon parsley on top.