Sunday, October 24, 2010

Homemade Pumpkin Ravioli with Alfredo Sauce


1 1/4 cup of puree pumpkin
2 tbsp Bread Crumbs
30 Wonton wrappers
1/2 tsp minced Sage
1/8 Nutmeg
2 tbsp Parmesan Cheese
1 jar Alfredo Sauce

{ This recipe has been adapted from }


1. Have a cookie sheet covered with aluminum foil and spread the pumpkin.

2. Cover it with another sheet of aluminum foil and let it stand for 5 minutes.

3. Use a plastic spatula to scrape the pumpkin into a bowl.

4. Once the pumpkin is in the bowl, stir in the sage.

Then the breadcrumbs,

Then the nutmeg,,

The Parmesan cheese, salt, and pepper.

5. Mix well. This will be the pumpkin mixture to go in the wonton wrappers to make the raviolis.

6. Stuff the wonton wrappers, seal them with water, fold all the edges.

Spoon 1 tsp of the pumpkin mixture into the center of the wrapper.

Have a brush and a bowl with cold water by you.

Brush the edges...

Fold the wrapper.

This is the method that worked for us.

We made a Gorgonzola Sauce to go with this dish....yet it was too strong, so we used Alfredo Sauce instead.

Gorgonzola Sauce in the making.
It did not taste as good as the name sounds. 
7. Heat up water in a pot, but DO NOT boil the water. Add the ravioli with some oil to prevent them from sticking together.
Cook until the dough is tender. (Most sites said it'd take 4 minutes, but for us it took 10 -12 minutes). 

and then, the most awaited moment of the evening,

8. Time to Eat!!!!!!!!!!!

What a delight! Our Daughter tried it and liked it :-). I think she mostly liked the Alfredo sauce. Impossible to not like it :)

More Pumpkin recipes coming next week!

~Happy Fall

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