Pumpkin Wonton Ravioli Recipe | Ree Drummond
Level: Simple
Makes: 4 servings
Nutrition Information Per Serving
Serving Size: 1 of 4 servings
Calories: 1661
Total Fat: 50 g
Saturated Fat: 25 g
Carbohydrates: 237 g
Fiber: 11 g
Sugars: 4 g
Protein: 62 g
Cholesterol: 180 mg
Sodium: 2886 mg
Total Time: 1 hr
Hands-on: 45 min
Ingredients
- 1 stick unsalted butter
- 2 garlic cloves, finely chopped
- 1 15-ounce can pumpkin puree
- Kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup pine nuts
- 1 large egg
- 48 wonton wrappers
- 1 1/2 cups parmesan cheese, shaved
- 6 sage leaves, rolled up and sliced thin
- Freshly ground black pepper
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Instructions
- Transform simple wonton wrappers into luxurious ravioli with this irresistible pumpkin filling. In a big skillet, melt 2 tablespoons of the butter over medium heat. Toss in the minced garlic and cook for a few minuteskeep it fragrant without browning. Stir in the pumpkin, 1/2 teaspoon salt, and chili powder. Simmer several minutes, stirring occasionally, until warmed through and slightly thickened. Remove from heat and let cool while you prep.
- Elevate your dish with crunchy toasted pine nuts: Place them in a small pan over medium-low heat, stirring frequently until golden brown. Transfer to a plate to cool.
- Craft nutty browned butter for drizzling: In the same small pan, melt the remaining 6 tablespoons butter over medium-high heat. Let it bubble and turn golden and foamy, about 1 minutewatch closely and remove from heat promptly. In a small bowl, whisk the egg with 1 tablespoon cold water for egg wash.
- Bring a pot of salted water to a boil. Lay out wonton wrappers in batches. Spoon about 2 teaspoons pumpkin filling into each center. Brush edges with egg wash, top with another wrapper, align edges, and press out air bubbles. Trim and seal neatly with a knife or cutter. Repeat to assemble all ravioli.
- Boil ravioli in batches for 1 1/2 to 2 minutes until they float. Drain with a slotted spoon and plate. Drizzle generously with browned butter, then shower with parmesan shavings, sliced sage, toasted pine nuts, and fresh black pepper. Dive into this cozy, flavor-packed fall delight!
Photo: David Malosh
