Prep 20 mins
Cook 1 hr 30 mins
On a cool Halloween, I created and prepared this recipe for my own little goblins to gobble after trick or treating.
- 1 medium pumpkin (use sugar or pie pumpkin to yield 2 1/2 cups cooked pumpkin)
- 1⁄2 cup whole milk ricotta cheese
- 1 egg
- 1⁄4 cup parmigiano-reggiano cheese, freshly grated
- 2 teaspoons sea salt (plus extra for sprinkling over cooked ravioli)
- 1⁄2 teaspoon fresh ground pepper
- 1 whole nutmeg, for freshly grinding into filling and over fried ravioli
- 1 (12 ounce) package wonton wrappers (approx 48 pieces)
- extra virgin olive oil, for roasting pumpkin and frying
- Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
- Generously coat inside and outside of pumpkin halves with EVOO.
- Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
- Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
- Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
- To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
- Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
- Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
- Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.
Great Ravioli. Didn't wait for fall to try this one. Very easy and wonderful flavors.
I used half a can of pumpkin puree, the rest as written and made 30 ravioli. I did pour a little butter sage sauce over the top but didn't need it.