this delicious meal has been lingering in my kitchen for months, and i didn’t even know it. i keep finding secret “pockets” of food that i’ve hidden from myself.
this past fall, my favorite grocery store was selling really tasty canned unseasoned pumpkin for less than $2. i was scared that this would be considered a seasonal item, and went the “safe” route of purchasing 1 can every time i went to that store. the bad news is, it ended up supplying me with 7 cans of pumpkin. 7. slowly, i’ve managed to knock it down to 2 cans by making pumpkin bread every month or so.
i love pumpkin bread, but 4 months of pumpkin bread had me all pumpkined out. last sunday, i decided to try something crazy. i had 1/2 package of won ton wrappers in the freezer, which is essentially pasta. why not mix together these 2 wacky ingredients, plus a few other things i have laying around, and see what we can come up with?
pumpkin ravioli was almost too easy to make. really. it wasn’t too time consuming, either. it’s a weekend thing, though. not something i’d do right after i get off of work. i guess it took 30 minutes or so to fill the noodles, but it wasn’t too intense. i didn’t have a recipe, so i just threw the whole thing together. it was actually fun!
i really like slightly sweet AND savory pumpkin ravioli. it sounds yucky, but it’s amazing. just try it.
*reserve 1/2 can of pumpkin for serving sauce.
this is what i did:
mixed 1/2 of a 16 oz can of pumpkin with the following:
salt and pepper to taste
1/4 cup reduced fat ricotta cheese
garlic powder to taste
1 tsp dried sage
1 tsp fresh chopped rosemary
1 tsp cinnamon (trust me)
1 tbsp maple syrup (trust me)
mix all of those things together in a big bowl. feel free to add other things, if you like. goat cheese or other herbs would be a good add in. if the mixture seems a little thin or runny, you can add a few sprinkles of arrowroot or cornstarch to thicken.
your work surface should be super clean, super dry, and floured. you’ll need a little space to spread out. you’ll also need a tiny bowl or cup with clean water to seal the pasta closed.
take 1 sheet of the noodle wrapper on the floured surface, and spoon 1 tsp of the filling right in the center. dip a finger in the water, and trace around the edges of the noodle.
carefully fold pasta in half, slowly pressing out ALL of the air before you seal.
run your dry fingers around the outside of the pasta to get a good seal.
you only want the water on the inside of the noodle, not on the outside. use a dry fork to gently go all the way around the noodle, sealing completely.
place sealed pasta on large plate or cookie sheet covered with parchment paper. don’t let noodles touch each other, they will stick. continue until you are out of pasta.
stick prepared raviolis in the fridge, uncovered, for 30 minutes or so. this allows the edges to dry out a little so the noodles don’t just fall apart when you cook them.
while pasta is sitting in the fridge, make sauce. if you have leftover prepared pumpkin from filling noodles, use it, too, mixed in with the other half can of pumpkin you have left over.
this is what you need for sauce:
1/2 can of reserved pumpkin
2/3 cup soy milk
3 tbsp maple syrup
sprinkle of salt, pepper, cinnamon, garlic powder
2 tbsp dried sage
mix all ingredients in saucepan over medium. stir frequently, and let cook for 20 minutes or so. keep well stirred, and turn to low heat to keep it hot until you serve. you can add whatever you want to this. if you like a thick, creamy sauce, you can use heavy cream here, or add in some nice parmesan cheese. keep tasting and adding whatever you want.
to cook the pasta:
fill a stockpot with cold water and a dash of salt. get it boiling. drop no more than 2 or 3 noodles into the boiling water at a time, and keep them moving, otherwise they will drop to the bottom and stick there. let them cook for 3 minutes, or until the edges are mostly clear, stirring constantly.
use skimmer or slotted wire spoon to remove, placing them on prepared sheet (not touching each other), or ready plates.
spoon sauce over individual plates of ravioli. a sprinkling of shelled pumpkin seeds would be great here!
to freeze, simply place individual noodles (uncooked) in single layers on parchment paper, stack, and seal up in an air-tight container. to cook from frozen, thaw for 10 minutes before dropping into boiling water.
i served the ravioli with some baked tofu for protein, and a nice little side salad, which doesn’t need a picture.
to bake tofu, i drain a standard block of firm tofu by sandwiching the block between 2 plates, and letting it sit of 10 minutes or so. slice block into 3 slices, fillet style. i coat a casserole dish with a little olive oil, and place tofu on the oil. sprinkle salt, pepper, basil, and any other desired spices on the top. bake in a 500f oven for 20 minutes or so, just until top is barely browned. you don’t want it to dry out. serve it with your yummy pumpkin sauce!