17 January 2016

Pumpkin Ravioli

A favorite of Joey and Vince.

2 C pumpkin (fresh or canned)
3/4 C crushed amaretti cookies (or you can use the Stella Doro breakfast cookies)
1 C grated Romano or Parmigiano cheese
1 beaten egg
4 T soft butter
1/4 C finely minced figs
Sea salt and white pepper to taste
A pinch of allspice

2 packages wonton wrappers
1 beaten egg, mixed with 1 eggshell of water

4 T butter
4 large sage leaves, finely shredded
Sea salt to taste
1/4 C crushed amaretti cookies

Combine the ingredients for the filling. Lay 10 or 12 the wonton wrappers out at a time. Brush a bit of the egg mixture around the edges of half of the wonton wrappers using a pastry brush. Place approximately a tablespoon of the pumpkin mixture on each of the wrappers with egg around the edge. Place a second wrapper on top and press the edges together, getting rid of any air in the package as you do so. Set aside on parchment paper sprinkled with flour and let dry for a few hours. Repeat until you have used up the wonton wrappers and the filling. Ravioli can be refrigerated or frozen at this time if desired.

Bring a pot of salted water to a boil. In the meantime, melt the butter in a small pan, add the chopped sage and salt, and simmer. Cook the ravioli in the boiling water for 3-4 minutes, until they float to the top of the water. Remove from the water with a slotted spoon. Place on plate and drizzle the sage butter over the top. Sprinkle with a small amount of the crushed cookies.

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