Pumpkin Ravioli
Recipe courtesy Wisconsin Milk Marketing Board
Servings: 10
For Filling:
2 cups solid-pack pumpkin (not pie filling)
1/8 teaspoon nutmeg
1/4 cup assorted dried fruit, chopped
1 cup crushed Amaretti cookies, divided
1/2 cup breadcrumbs
3/4 cup grated Wisconsin parmesan cheese
1/2 teaspoon salt
1 teaspoon Dijon mustard
dash pepper
For Sauce:
1/4 pound (1 stick) butter
15 fresh sage leaves
For Ravioli:
2 packages wonton wrappers (100 wrappers)
1 cup (about 4 ounces) grated Wisconsin aged provolone cheese
COOKING DIRECTIONS:
For filling: Combine the filling ingredients, reserving 1/2 cup of Amaretti crumbs for the topping.
For sauce: In a sauté pan, heat the butter on high heat until the foam subsides. Remove from the heat and add the sage leaves. Set aside and keep warm.
For ravioli: Moisten a wonton skin with water. Place another skin on top and press to seal. Place a spoonful of filling on the dough, moisten the edges, and fold the dough over to make a triangle. Cook in a large pot of rapidly boiling water for about 31/2 minutes. Remove with a slotted spoon and add to the warm sage butter. On warm plates, divide the ravioli and top with provolone and the reserved crushed Amaretti.
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