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Add a photoServings: 8
Ingredients
- 1/4 c. Pumpkin seeds, toasted (60 millilitres)
- 1 c. canned unsweetened pumpkin (250 millilitres)
- 1 tsp lemon juice (5 millilitres)
- 4 ounce Asiago cheese or possibly feta or possibly goat cheese, cubed (120 grams)
- 2 c. fresh spinach or possibly arugula, minced coarsely (500 millilitres)
- 1 tsp fresh grnd pepper - preferably red pepper (5 millilitres)
- 3/4 tsp salt (4 millilitres)
- 48 x wrappers of either Gyoza
- 2 Tbsp. corn starch (30 millilitres)
- 1 c. water (250 milillitres)
- 6 Tbsp. butter (90 millilitres)
- 1 tsp salt (5 millilitres)
- 1/2 tsp pepper (2.5 millilitres)
Directions
- Toast the pumpkin seeds in a pan over medium heat for 3 min till brown. They brown very quickly. Put a few pumpkin seeds aside for garnish.
- Combine in a bowl by hand or possibly use a food processor for the filling: the Pumpkin puree, toasted seeds, lemon juice, spinach/arugula, cheese, pepper and salt. Blend. Put to one side.
- Dissolve cornstarch in water. Use for sealing wrappers.
- Put sheet of parchment paper on cookie sheet, dust with cornstarch.
- Lie out wrappers, place about 1 Tbsp. (5 millilitres) of filling on wrapper. Fold over and seal with water-cornstarch liquid. Place finished ravioli onto the cookie sheet.
- Place in the fridge overnight or possibly refrigeratefor at least 1 hour.
- Raviolis can be frzn ahead of time. Just bring frzn raviolis to room temperature before boiling.
- When raviolis are ready for cooking, bring 2 qts (8 c.) of water to a boil. Add ravioli. Cook for 3 min or possibly till ravioli floats to the surface. Drain and serve with either drizzle or possibly sauce.
- Garnish with toasted pumpkin seeds and add in shavings of fresh asiago or possibly parmesan cheese.
- Drizzle:Brown butter in a sauce pan. Add in salt and pepper. Or possibly make a simple rue of butter and flour with heavy creme and dry sage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 103 | 81% |
| Total Fat 11.7g | 15% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 734mg | 31% |
| Potassium 91mg | 3% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.8g | 1% |
| Protein 2.44g | 4% |
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