- 32
Ingredients
- 64 wonton wrappers
- 1/2 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1 egg
- 1/8 teaspoon ground thyme
- pinch oregano
- sea salt to taste
- 1/2 cup pumpkin cream sauce (see recipe, below)
- 1/2 cup roasted pumpkin seeds, crushed
Preparation
Step 1
In a medium mixing bowl, combine pumpkin, ricotta, egg, thyme, and oregano to create the filling. Working on a cutting board, have filling, wonton wrappers, and a small bowl of water at hand. Lay down one wonton wrapper, and dot 1/2 tablespoon of filling in the middle. Wet the edges of the wrapper lightly with water, then lay another wrapper evenly over the top. Press the edges together gently, and stamp with a ravioli stamp if you have one. Set aside on a paper towel or plate. Continue until the wrappers or filling are gone.
Boil a large pot of water, and working in groups of 4-6, drop the ravioli into the water. When they completely float (2-4 minutes), they are cooked. Remove from the water with a slotted spoon and let rest on a paper towel. Continue until all are cooked. If making a large batch, heat the oven to 175, and keep the cooked ravioli in a glass baking dish in the oven to stay warm. Serve with pumpkin cream sauce and crushed pumpkin seeds on top. Enjoy!