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Ingredients
- 1 lb Roasted pumpkin flesh*
- 1/2 c. Grated parmesan cheese
- 2 tsp Freshly minced sage
- Â Â Salt and pepper to taste
- 16 x Won ton wrappers, thawed if frzn
- 1Â 1/3 c. Good quality chicken stock
- 2 Tbsp. Toasted pine nuts
- Â Â Minced sage leaves
- Â Â Coarsely grated parmesan cheese
Directions
- *To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in half, scrape out seeds and string, and place cut side down in a roasting pan. Roast till very tender, about 1 hour. When done, scrape out roasted flesh and set aside 1 lb..
- To make the filling, combine in a blender the roasted pumpkin, 1/3 c. of grated Parmesan, and sage. Puree till smooth. Check for consistency and taste. If needed, add in the remaining
- Parmesan. Season to taste with salt and pepper and cold.
- Bring a kettle of salted water to a gentle boil for the ravioli.
- Put 1 wrapper on a lightly floured surface and mound 1 level Tbsp. filling in center. Brush edges of wrapper with water and fold wrapper in half to create a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to
- dry slightly.
- Cook ravioli in gently boiling water in 2 batches 6 to 8 min, or possibly till they rise to surface and are tender. Don't let water boil vigorously once ravioli have been added. With a spoon transfer ravioli to a paper towel lined plate to drain.
- In a saucepan, heat the chicken stock till simmering. Ladle about 1/3 c. of stock into 4 individual serving dishes, divide the ravioli and garnish with toasted pine nuts, freshly minced sage and coarsely grated Parmesan.
- Yield: 4 appetizer servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 379g | |
| Calories 329 | |
| Calories from Fat 204 | 62% |
| Total Fat 23.69g | 30% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1263mg | 53% |
| Potassium 407mg | 12% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.94g | 1% |
| Protein 24.31g | 39% |
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