Saturday, February 6, 2010

Pumpkin Ravioli From The Tummies' Kitchen


I used to have great doubt when ravioli recipes called for wonton wrappers but have since changed my view after seeing *Maggie Beer using them on her popular cooking show The cook and the chef. It was quite rare for the other 2 tummies to eat at home on a Friday night. Since I had already planned to try making some ravioli using the leftover wonton wrappers and pumpkin as my dinner, I simply tripled the amount when they decided they wanted another home cooked meal. I have never made ravioli before and all the recipes I found on the internet called for a huge amount of cream to be used for the filling not to mention how long the pumpkin needs to be cooked.  At the end, I decided I should just do it the way I think might work. The result is surprisingly good and I'll definitely do it the same way again. This is by no means authentic in anyway but I'm very happy to be able to produce something fairly quickly and delicious with what was on hand.
* Maggie Beer is one of the most influential cookbook writers and gourmet food producer in Australia.

serves 3 
you'll need;
30 wonton wrappers
1 kg of pumpkin, cubed
salt and pepper to taste
olive oil
1 onion, caremalised
feta cheese

for the burnt butter and sage sauce;
about 20 sage leaves
150g of butter
a handful of walnuts
juice from half a lemon

Roast pumpkins with some olive oil, salt and pepper til tender, mash and check for seasonings.

Lay 15 wonton wrappers on a work surface, place a dessert spoonful of pumpkin mash. Top with some caremalised onion, feta and parsley. Brush the edge with some egg wash them place a wonton wrapper over and seal neatly.

Cook ravioli in salted water - they are ready when they float to the surface. Remove and drain well.

While the ravioli are cooking, prepare the burnt butter sauce - add butter to a hot pan, when it starts foaming throw in the sage, walnuts and then the lemon juice. Remove from heat and spoon over the ravioli.

The inside of the raviolo.

We also make a salad of rocket, pear and prosciutto.

43 comments:

  1. hi!!! using wonton wrappers for ravoili? sounds pretty good and the filling looks gorgeous! everything on this site looks really good..too bad cant taste test it.

    i love maggie beer! i used watch chef and cook on ABC and the same program would come on again on ABC 2.

    ReplyDelete
  2. What a beautiful dish using what's on hand! I love the idea of using wonton wrappers for this after all the ingredients for the dough is the same no? I have learnt so much from you and have since to be more adventurous with my cooking. Thanks!

    ReplyDelete
  3. Looks wonderful! I will definately try making ravioli with wonton skins... I have about half a pack left.

    ReplyDelete
  4. Harriet from CarltonFebruary 6, 2010 at 1:00 PM

    Oh it looks really good! I did see the episode when she used wonton skins for her ravioli :) Well done!

    ReplyDelete
  5. Oh how creative! I wish I can come up with dishes like this, there are always so many leftovers that goes into the bin. may I seek advice next time I'm in such situation?

    ReplyDelete
  6. So wonderful..I'm hungry now :-)Yummy clicks as always :-)

    ReplyDelete
  7. Ann,
    I know! haha! Thank you by saying that it really makes my day!
    Yeah I think it is being shown on ABC2 during the day now.

    CW,
    Thank you! I think it is basically flour, water and eggs you can say they are the same. I'm so glad to hear that!

    Bo,
    Thank you! You think that is a very good idea! ;)

    Harriet,
    Thank you! I think it was chestnut and mushrooms filling :)

    shanshan,
    Haha thanks! Feel free to ask and I'll try my best to help.

    Gulmohar,
    Thank you very much!

    ReplyDelete
  8. It looks like a restaurant dish! Great work for turning leftovers into such a dish!

    ReplyDelete
  9. Pumpkin ravioli sound incredible especially with the burnt butter and sage sauce!

    ReplyDelete
  10. Oh I hope my friend Paul is reading this.!! We were going to do Ravioli filled with bay bug and scallops and I advised him that we should use wonton skins!!! We didn't! PS instead of ravioli we had bug and scallop balls instead.

    ReplyDelete
  11. Thank you for yet another wonderful dish!

    ReplyDelete
  12. I am a fan of wontons and I am loving your ravioli :)

    ReplyDelete
  13. rosa,
    Haha hardly far from that! We need to try a little i think!

    kenny,
    Just the salad? You r so easy!

    5 Star Foodie,
    Thank you! Just a very safe solution :)

    Tamasek,
    Tell him about this! Bug and scallop ball sounds awful lol

    Yasmin,
    You are very welcome!

    Tigerfish,
    THank you very much! they are all dumplings aren't they lol :)

    ReplyDelete
  14. Love it! It is smart and very adventurous! Love it!

    ReplyDelete
  15. Aiyaya... what a great idea! Using wanton wrapper to come up with something so delicious. Bravo.

    ReplyDelete
  16. brilliant !! I love these raviolis and your recipe is very tempting !! cheers from Paris Pierre

    ReplyDelete
  17. They look yummy... not sure Grandad would be impressed though ;)

    ReplyDelete
  18. Using wanton wrappers for ravioli is a cool idea... looks tempting:)

    ReplyDelete
  19. That looks good but I have never heard neither eaten this before.

    The pictures look good.

    ReplyDelete
  20. rally wonderful!!! I like very much the tower idea for filling the ravioli!!! Great!!

    ReplyDelete
  21. 3, Look so delicious! and wonderful pics as always.
    I wish you invited me for dinner!
    Have a great weekend!
    Betty xx

    ReplyDelete
  22. You're so creative! Next time remember to call me...

    ReplyDelete
  23. This dish is so beautiful! The photos are fantastic! Why would they go out to a restaurant when they can eat this at home?

    The wonton wrappers come in such a large quantity and we have a small family. I like to make ravioli after I have wrappers leftover from making dumplings. I agree with not being able to find a good squash/pumpkin filled raviloi recipe. I was just going to wing it too, but this sounds so good. I love what you used to go with it, the caramelized onions, and feta! Perfect! (The salad too! :)

    ReplyDelete
  24. Oh this color, its wonderfull, and the sauce with sage, it's really splendid, bravo

    ReplyDelete
  25. MmmmmMmMmmmMMMmm! :) I've made butternut squash ravioli from wonton wrappers before but I skipped on the sage butter (which I regret). I'm going to give it another go now- Your pictures are too tempting! :)

    ReplyDelete
  26. You are amazing! The ravioli look fantastic! I never knew you could use wanton wrappers!

    ReplyDelete
  27. I LOVe the colour of that dish!!! gorgeous!! lovely fotos too..the ravioli looks delish..I can just imagine it...mmmm ...pumpkin

    ReplyDelete
  28. Comme d'habitude, une recette absolument sublime.
    J'adore.
    See soon.

    ReplyDelete
  29. They look sooooooo yummy! Wanton wrappers are definitely better for make ravioli.

    ReplyDelete
  30. this is perfect to me !!
    thank you !!!

    ReplyDelete
  31. I do want aplate of that. Looks very delicious. Never tried with pumpkin as the filling.

    ReplyDelete
  32. This recipe is simply divine....Love it. I love these types of flavors and the using won ton wrappers instead of pasta very creative.

    ReplyDelete
  33. As usual wonderful clicks and yummy recipe...

    ReplyDelete
  34. Turn your phone on darling! Happy birthday! It is mine tmr
    we love you so much!

    Sophia and Vijay xxxxxx

    ReplyDelete
  35. Happy birthday! Turn on your phone my child, what are you going to do today? We are so proud of your blog!
    lots of love
    mum

    ReplyDelete
  36. Oh wow, I've been looking for this recipe! Looks so good! Do you think sweet potatoes or yam would work if I don't have any pumpkin? Yummy.

    ReplyDelete
  37. The Wombat would like more vegetarian stuff like this please. The Wombat doesn't like to eat her mates, unless of course they have really pee'ed her off ...

    ReplyDelete
  38. I'm actually going to try this tonight! I just bought wrappers yesterday. I'm afraid they'll turn out to watery, but it seems to have worked for you. Looking forward to it. :D

    ReplyDelete
  39. KL girl in MELB ,
    Thank you!

    My Little Space ,
    Oh thank you very much!

    pierre,
    Thank you very much!

    Eternally Distracted ,
    Haha thank you! I'm sure he will understand.

    Rachana Kothari ,
    Thank you!

    Abhilash ,
    Thank you very much!

    colombina,
    Thank you :)

    Anncoo,
    Haha thank :) Will do :)

    Betty,
    Thank you so much for such wonderful compliments! X

    Lyndsey ,
    Thank you very much! I'll have to ask them :)
    We do get smaller package here fortunately :) I hope you'll try it :)

    chapot ,
    Thank you very much!

    Sanjana ,
    Oh thank you very much! I think the butter sauce makes a big difference :)

    Ju,
    Thank you :) It is quite widely used here even in restaurants

    zurin,
    Thank you very much!

    Saveurs et Gourmandises,
    Merci!

    Angie,
    Thank you, they are surprisingly good for that!

    Caio Fernandes,
    Thank you! I'm glad to know that :)

    Mary,
    Thank you! It is a great filling :)

    Velva,
    Thank you! It is a time saver :)

    Cicily,
    Thank you :)

    Sophia and Vijay,
    Thank you darlings! xxx

    Cumi and Ciki,
    Thanks :)

    Thanks mum! xxx

    Sook,
    Thank you! Not too sure about yam, it might be too bland but sweet potato can be used the same way ;0

    Wombat Sushi,
    Haha thanks! I try to cook a vegetarian meal at least once a week. Then there are vegetarian side dishes etc.

    Carrie,
    That is wonderful! I hope it will turn out well!!

    ReplyDelete
  40. Beautiful creation! I loveee pumpkin ravioli. You've got so many great posts on here, I just don't have time to comment on all of them. Nice work!

    ReplyDelete

Please leave a note. I love to know what you think!

press me

3 hungry tummies

My photo
melbourne, victoria, Australia

linkwithin