Quick Pumpkin Ravioli

This was our second side dish for New Year’s Eve dinner, along side the lobster ravioli. Boiling ravioli made from wonton skins can make a mess if any of the ravioli didn’t seal well, so I usually steam them. The lobster ravioli called for baking them, which we tried. It worked well enough.

Quick Pumpkin Ravioli

• 1 cup butternut pumpkin, cooked then mashed OR 15 oz can pumpkin puree
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup mascarpone cheese
• 1 egg yolk
• 1/3 cup grated Parmesan cheese
• 1 lb pkg round wonton wrappers
• 2 Tbsp butter
• 1 clove garlic, unpeeled
• 1/4 tsp fresh sage, chopped
• 1 Tbsp grated Parmesan cheese

Place cooked pumpkin into a mixing bowl. Add salt, black pepper and cayenne pepper. Stir in mascarpone cheese, egg yolk and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.

Place a wonton wrapper onto a working surface. Wet the tip of a finger in water then run it all along the outer edge of the wonton pastry to moisten. Place about 1 tsp of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape then press the edges to seal. Repeat with the remaining wonton wrappers.

Place a deep frying pan over medium-low heat. Stir in butter and unpeeled clove of garlic.

Meanwhile, bring a saucepan of lightly salted water to a boil. Drop the filled ravioli into the boiling water a few at a time then cook until they float to the top, about 2 minutes. Drain the ravioli then transfer them to the frying pan.

[We sprayed the ravioli lightly with oil and baked them at 400 F for 10 minutes.]

Turn the heat up to medium-high then cook just until the ravioli are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper and extra Parmesan cheese to taste.