Who says you can have too much of a good thing? All of the pumpkin is used here as the raviolis are filled with the sweet puree and the seeds make a spiced pesto topping. The pumpkin ravioli come to us from Michele of It’s a Dog’s Life. The pumpkin seed pesto comes to us from our friends at myrecipes.com.
For the pumpkin-sweet potato ravioli
- 1 cup canned pumpkin puree or roasted pumpkin puree*
- 1 cup sweet potato, cooked and mashed
- pinch nutmeg
- dash of salt
- 1/4 teaspoon pepper
- 72 wonton wrappers**
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
**available in the refrigerated food or specialty food sections of most grocery stores.
For the pumpkin seed pesto
- 1/2 cup hulled green pumpkin seeds
- 1 1/2 cups fresh parsley
- 1 small clove garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup parmesan, grated
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- salt, to taste
To assemble the ravioli:
In a large bowl, combine pumpkin puree, mashed sweet potato, nutmeg, salt and pepper. Stir to combine.
Place about 6 wonton wrappers on your lightly floured work surface. Mound 1 tablespoon filling in the center and wet the edges of the wrappers with a little water. Place a second wrapper over the first, pressing down around the filling to expel any air. Seal the edges and trim the excess dough around the filling with a sharp knife or a decorative cookie cutter. Transfer the ravioli to a dry towel.
Repeat the process with the remaining wontons. Turn over the resting ravioli occasionally to let them dry slightly.
Bring a large pot of salted water to a gentle boil over medium heat. Do not let the water boil vigorously.
Cook the ravioli in batches of 8 to 12 for about 2 minutes, or until they rise to the surface and are tender. Transfer the cooked ravioli to a dishcloth, cover and keep warm while you make the sauce.
To prepare the pesto:
Preheat oven to 350 degrees.
Spread pumpkin seeds on a rimmed baking sheet and toast in oven for 5 minutes. Let cool.
Combine seeds, parsley and garlic in a food processor and process until finely chopped.
With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary.
Scrape mixture into a bowl and stir in the parmesan cheese, cayenne and cinnamon. Season with salt to taste.
To complete the dish:
Drizzle pumpkin-seed pesto on 3-5 raviolis per person. Finish the dish with a sprinkling of grated parmesan cheese, if desired.