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.
30 wonton wrappers
1 kg of pumpkin, cubed
salt and pepper to taste
1 onion, caremalised
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.