Pumpkin Ravioli
  • 1 1/2 c. Ricotta cheese
  • 1 1/4 c. pumpkin puree
  • 1/4 c. shredded Parmesan cheese
  • 1/2 c. shredded Mozzarella cheese
  • 2 Tbsp. fresh parsley, minced
  • 1 Tbsp. fresh sage, minced
  • 1 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground clove
  • 1 each package of egg roll wrappers
  • Sauce
  • 2 each French shallots, minced
  • 2 each garlic cloves, minced
  • 1/2 c. butter
  • 1 Tbsp. fresh sage, minced
  • 1 Tbsp. fresh parsley, minced
  • 2 tsp. fresh rosemary, minced
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. pepper
  • 1/4 c. red wine
  • 1/2 c. heavy cream
  • as needed sage leaves
  • as needed parsley sprigs
  1. Ravioli procedure:
  2. Combine all ingredients except for egg roll wrappers; mix well and set aside.
  3. Cut each wrapper in half, making two rectangular sheets. Place a heaping teaspoon of pumpkin mixture onto one half of the rectangle, leaving edges free. Brush edges lightly with water. Fold the rectangle in half and crimp the edges together using the tines of a fork to form the ravioli. Dust each ravioli with a bit of flour for ease of separation and set aside.
  4. Start boiling a large pot of water while making the sauce.
  5. Sauce procedure:
  6. To make sauce, begin by sautéing minced shallot and garlic in butter until tender and transparent. This will take about 5 minutes. Add herbs and spices, and sauté for one minute. Add wine; cover and simmer 5 minutes. Add heavy cream and cook just until hot.
  7. When the water comes to a boil, add ravioli carefully. Reduce the water to a simmer and cook the raviolis for 6 to 7 minutes, or until they are puffed in the center and soft on the edges. Drain carefully.
  8. To serve, arrange on a large platter. Drizzle the raviolis generously with the sauce and garnish with sprigs of fresh parsley and sage leaves, if desired.
This recipe was inspired by Tora-Lynn Lyons, of Rensselaer, NY (USA).