Pumpkin Ravioli

Taken from Publix Grape magazine

  • 1/2 c. finely chopped onion
  • 1 clove garlic, minced
  • 1 t plus 1/4 c. butter
  • 1/2 c. blanched almonds, toasted
  • 1 1/2 T chopped fresh rosemary
  • 1 c. canned pumpkin
  • 1/4 c.  Parmesan cheese
  • 1/4 t black pepper
  • 20 or so wonton wrappers

In a medium skillet cook onion and garlic in 1 t hot butter over medium heat until onion is softened, about 3 minutes.

In a food processor combine 1/4 c. of almonds and the rosemary.  Cover and pulse until nuts are finely ground.  Add pumpkin, 1/4 c. cheese, onion mixture, and pepper. Cover and pulse until combined.

Working with 2 wonton wrappers at a time, top each wrapper with about one teaspoon filling, brush edges with water, and fold in half into a triangle.  Press down to seal and force any air out.

Coarsely chop remaining 1/4 c. almonds.  In a medium skillet heat remaining 1/4 c. butter over medium heat, add chopped almonds and cook, stirring until butter browns, about 2 minutes.  Remove from heat and cover.

Bring water to boil and cook ravioli 2-3 minutes until tender, stirring occasionally. Drain and toss with a little oil.  Drizzle almond/butter mixture before serving and sprinkle additional Parmesan cheese and pepper to taste.

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One response to “Pumpkin Ravioli

  1. I have not yet ventured into making pasta from scratch, so this recipe using wanton wrappers is welcomed.

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