Print
Email
Add a photoServings: 8
Ingredients
- 1Â 1/2 lb Pumpkin or possibly winter squash
- 1 Tbsp. Unsalted butter
- 1/4 lb Finely-minced Prosciutto (optional)
- 1Â 1/2 Tbsp. Minced fresh sage plus
- Â Â Several whole sage leaves for garnish
- 1 c. Heavy cream
- 1/4 c. Freshly-grated Parmesan cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 pkt Wonton skins - (16 ounce ea) at room temperature
- Â Â Cornstarch for dusting ravioli
- 1 c. Chicken stock
Directions
- Preheat the oven to 375 degrees.
- Split the pumpkin in half, scoop out the seeds, and bake 35 min. Remove from the oven and cold to room temperature. Scoop the pumpkin meat out of the skins, and throw away the skins. Place the pumpkin pulp in the bowl of a food processor fitted with a metal blade and pulse to chop fine. Saute/fry the pulp in the butter 2 min over medium-high heat. Add in the prosciutto and minced sage, and continue cooking two min more. Reduce the heat to low and add in 1/2 c. of the heavy cream and half of the Parmesan cheese. Slowly reduce by half. Season with salt and lots of freshly-grnd black pepper and set aside till cold.
- Have a c. of water and a pastry brush ready beside your work surface. Lay out a few wonton skins and place 1 1/2 tsp. of filling on the center of each. Brush all four edges of a second wonton skin with water. Place atop the first and press gently with your fingers to seal the edges and eliminate air pockets. As each wonton is completed, place it on a sheet pan covered with waxed paper lightly coated with cornstarch to prevent sticking. (Alternatively, the ravioli may be dusted with cornstarch.) Cover with plastic wrap and chill till ready to use. They may be stored this way for as long as two days.
- To make the sauce, simmer the chicken stock and the remaining cream and Parmesan cheese in a saucepan over low heat 8 to 10 min. While the sauce is cooking, bring a large pot of salted water to a boil. Drop in the ravioli and boil 2 to 3 min. Drain and place 5 to 6 ravioli per person on individual plates. Spoon several Tbsp. of sauce over each portion. Garnish with sage leaves and freshly-grnd black pepper.
- This recipe yields 8 to 10 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 67 | 70% |
| Total Fat 7.63g | 10% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 58mg | 2% |
| Potassium 276mg | 8% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.83g | 1% |
| Protein 3.14g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
