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Pumpkin Ravioli

Sauce for Pumpkin Ravioli:

In a large skillet, sauté pumpkin and shallot in butter until tender. Add minced thyme, salt and black pepper. Transfer mixture to a blender or food processor; cover and process until ingredients are well blended. Return mixture to skillet; stir in heavy cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for about fifteen to twenty minutes or until mixture thickens. Discard the bay leaf. Arrange eggroll wrappers on waxed paper on a flat surface. In a small bowl, whisk together egg and milk. Brush egg wash onto eggroll wrappers. Place one tablespoon of pumpkin filling mixture in the center of each wrapper; top with second eggroll wrapper. Press the edges together with fingers to seal or use the tines of a fork to seal. Bring a large cooking pot of lightly salted water to a boil; add ravioli one at a time. Cook until ravioli rise to the top of the water, about three to four minutes. Use a large slotted spoon to gently remove ravioli from water; place in a serving dish.

For Sauce: Bring heavy cream to a boil on a saucepan; cook, uncovered, until liquid is reduced by half. Stir in butter and thyme. Pour over pumpkin ravioli. Serve.

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