Pumpkin Walnut Ravioli

Pumpkin Walnut Ravioli

DESCRIPTION

The ravioli has an amazing flavor, reminiscent of all the great flavors of Thanksgiving. You can make a double batch and freeze half the ravioli for a quick and easy meal during the work week.

Total Time
30 Mins
Serves
4
Meal

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
650 cal
Total Fat
30 g
Polyunsaturated Fat
11 g
Cholesterol
40 mg
Sodium
1430 mg
Carbohydrates
77 g
Dietary Fiber
11 g
Protein
21 g

Ingredients

  • 1 cup California walnut pieces
  • 1/2 cup onion, finely chopped
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon thyme or sage, dried
  • 1-1/4 teaspoons salt
  • 3/4 cup pumpkin (about half of a 15-ounce can), canned
  • 1 tablespoon olive oil
  • 1/2 package (12-16 ounces) wonton wrappers, 3-inch square or round
  • 2 cups peas, frozen or French green beans (haricot vert)
  • 1/2 cup Parmesan cheese, shredded

Preparation

  1. Finely chop 1/2 cup of the walnuts. Set aside remaining walnuts pieces.
  2. In a large frying pan, melt 1 tablespoon of the butter over medium heat. Add onion and cook 2 to 3 minutes, stirring once or twice.
  3. Add the 1/2 cup finely chopped walnuts, brown sugar, thyme and 1/4 teaspoon salt. Continue cooking and stirring for 2 minutes until onions are soft and walnuts begin to smell toasted.
  4. Remove pan from heat. Stir in pumpkin and mix well.
  5. Fill a large pot with 3 to 4 quarts of water. Add 1 remaining teaspoon salt and 1 tablespoon olive oil. Bring to a boil over high heat.
  6. Meanwhile, make ravioli: Lay several wrappers on work surface. Scoop one tablespoonful of pumpkin filling onto the center of each wrap. With your finger, moisten 1/4-inch along the edge of the wrap with water. Place a second wrap on top and press the edges tightly together. Repeat with remaining filling and wrappers.
  7. When water boils, reduce heat to a gentle boil. Carefully drop ravioli into water. Simmer over medium-high heat for 2 minutes, stirring occasionally to keep ravioli from sticking together. Add peas or green beans and cook 2 more minutes.
  8. Drain ravioli, reserving about 2 tablespoons of the cooking water. Pour ravioli and vegetables into a warmed serving bowl; drizzle with a little of the reserved water to keep raviolis from sticking together. Add remaining 2 tablespoons butter and reserved walnuts to the warm pasta pot. Stir over medium-high heat until walnuts are toasted and butter begins to brown. Pour over ravioli and sprinkle with Parmesan cheese. Serve immediately.

Tips:

  • Wonton wrappers can usually be found in the refrigerated section with tofu, or in the produce department.
  • Don’t over-fill the raviolis and be sure to pinch the edges tightly so they stay closed.
  • To freeze ravioli, sprinkle lightly with flour and spread in a single layer on a tray. Cover with plastic and freeze. When frozen, transfer to a freezer bag and seal. Cook frozen ravioli the same as fresh, being very careful when adding to the boiling water because water may foam up.