Pumpkin ravioli lisa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Canned pumpkin |
| ¾ | cup | Ricotta cheese |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Won-ton wrappers | ||
| 1 | Egg | |
| ¼ | cup | Milk |
| 1½ | cup | Chicken stock |
| 6 | ounces | Unsalted butter |
| ⅓ | cup | Grated parmesan cheese |
| ¼ | cup | Fresh parsley chopped |
| Salt and pepper to taste | ||
Directions
In a medium bowl, combine pumpkin, ricotta, nutmeg, salt and pepper.
In a smaller bowl, whisk together egg and milk; set aside.
On a clean work surface, place several wonton wrappers down. Spoon 1 Tbsp of filling in the center of each wonton wrapper. Brush edges with egg wash. Cover ravioli with another wonton wrapper and seal edges with a ravioli cutter.
Bring a large pot of salted water to a boil. Cook raviolis in batches making sure that theyhdon't stick together. Cook for 2-4 minutes.
Drain and toss in Parmesan Butter Sauce.
Parmesan Butter Sauce: In a large saute pan, reduce chicken stock until thick, about halfway. Add butter. Stir in Parmesan and parsley. Season with salt and pepper.
Recipe By: Stacey Stolman, Kings Cookingstudio Course * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 09-18-95