Autumn Ravioli
This recipe was originally featured with the toasted pumpkin seeds in Ready Made Magazine. It can be found in its original nature here. These raviolis remind me of my favorite holiday comfort food, perogies, a tradition that’s been in my family since I was young. This tasty recipe is a little labor intensive, so leave some time to cook it up!
Ingredients
Ravioli Filling
1 tsp canola oil
1/3 cup minced shallots
¼ cup white wine
2 tsp finely chopped thyme
1 tsp finely chopped sage
1 ½ cup (1 med) pumpkin or butternut squash
3 tbsp freshly grated parmesan cheese
34 wonton wrappers
Sauce
1/3 cup butter
½ cup thinly sliced shallots
10 sage leaves, torn into bite-size pieces
3 tbsp white wine
Preparation
Start by baking the pumpkin or squash. Cut in half and scoop out seeds. Lightly coat the open side of the pumpkin and lay face down on a cookie sheet. Bake 45-50 minutes in a 375 degree oven, or until skin is soft. Allow to cool slightly and scoop out the flesh, discarding skin. Mash any lumps and set aside.
For the filling, heat oil in a medium skillet over medium-low heat. Add shallots and cook until translucent. Add wine, increase heat to medium, and cook until wine reduces to a creamy consistency. Stir in herbs and remove from heat. Transfer mixture to a large bowl, and stir in pumpkin and Parmesan cheese. Season to taste with salt and pepper.
For the ravioli, work in batches. Start by laying out wonton wrappers on a dry surface. Spoon two teaspoons of pumpkin mixture into the center of one wonton wrapper. Dip your finger in water and moisten the two edges of the wrapper closest to you. Starting with the point farthest from you, fold the wrapper over the filling to form a triangle. Press the edges to seal completely. Moisten with a little more water if needed, and press edges with fork tine to ensure they are sealed. Repeat with remaining wrappers and filling.
(We made homemade wheat noodles, but I suggest just buying wonton wrappers!)
Bring a large saucepot of at least three quarts of salted water to boil.
For the sauce, melt butter in a separate large saucepan over medium-high heat. As soon as it melts, add shallots and cook, watching constantly until butter starts to brown, about two minutes (if butter smarts to smoke, lower heat). Add sage leaves and cook until shallots start to caramelize and butter is a nutty brown. Remove from heat to carefully add wine, then return pan to heat and season to taste with salt and pepper. Cover and keep warm.
Once the water in the saucepot reaches a rolling boil, lower heat slightly and cook ravioli in batches, about two minutes per 10 to 12 pieces. When ravioli float to the surface, they are ready. Remove from water using a slotted spoon, and transfer to saucepan with browned butter. Repeat until all ravioli are cooked.
Toss ravioli with sauce, then transfer to a platter and serve immediately.
