One vegetarian. One overly zealous meat eater. One pint-sized picky palate who never met a vegetable he liked...... unless you count french fries.
Welcome to dinner at my house.....where I prep and cook a variety of entrees every night with the fervor and time constraint of a Top Chef contestant....My life is a perpetual Quick Fire challenge.
But every once in awhile the universe shines upon me.....and I prepare a recipe......a single recipe.....that will please one-and-all.
Fresh Pumpkin Ravioli with Sage and Butter
You will need:
1 Tablespoon unsalted butter
1 small shallot, finely minced or grated
1 1/2 cups fresh pumpkin puree
1/8 teaspoon nutmeg
salt to taste
1/4 cup heavy cream
1 small bay leaf
1/4 cup asiago cheese, plus more for serving
30 wonton wrappers
1 egg, whisked with a fork
4 Tablespoons butter
4-6 fresh, finely chopped sage leaves, plus extra for serving
Melt 1 tablespoon of butter in a medium skillet over low to medium heat. Add the minced shallot and cook until soft (about 2-3minutes).
Add pumpkin and season with nutmeg and salt. Stir in cream and toss in a small bay leaf. Let cook for 10 minutes over low to medium heat until excess moisture has evaporated and mixture is thickened.
Remove bay leaf. Sprinkle asiago cheese over pumpkin and stir.
Remove from heat to cool. To speed things up, place the pumpkin filling in the refrigerator.
Lay out 30 wonton wrappers. Brush the edges of the wrappers with the egg.
Place a heaping teaspoon of pumpkin puree in the center of each wrapper. Fold wrappers in half on a diagonal to make a triangle. Seal edges firmly with your fingers.
Refrigerate ravioli while you boil a big pot of water.
Place 4 tablespoons of butter in a large skillet with the minced sage leaves. Heat on low until butter is melted. Season with salt. Add a little cream if you are feeling indulgent. If not, leave as is.
Salt the boiling water generously. Add the ravioli and cook for 3-4 minutes. The ravioli will float to the top. Drain.
Place ravioli in the skillet with the melted butter and sage. Toss to coat the ravioli. Taste for seasoning and add salt if needed.
Sprinkle additional asiago and sage over ravioli......and bon appetit!