SRC: Pumpkin Ravioli with Garlic Butter

It’s September! Let the pumpkining begin!

Another month of Secret Recipe Club and we are entering into my favorite season and favorite time of the year to cook and bake.

Heather from Hezzi-D’s Books and Cooks is an awesome person, teaching special education and cooking and baking in her spare time. I had a hard time choosing a recipe with such great ones to pick from – Overnight French Toast, Mexican Eggrolls (with a delicious avocado sauce!) and don’t forget the dessert - “Boozy” cupcakes made with Bailey’s and rum (my kind of recipe! )

But I had to chose the Pumpkin Ravioli for this months Secret Recipe Club – to start off the Fall season right with pumpkin!

1 package wonton wrappers
1 cup part skim ricotta cheese
1 cup canned pumpkin puree
1/3 cup grated Parmesan cheese
2 garlic cloves, minced
1/4 cup pine nuts
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon nutmeg

Garlic Butter:
6 Tablespoons butter
3 garlic cloves, minced
2 Tablespoons fresh parsley, chopped
2 teaspoons oregano
1 teaspoons Italian seasoning

Directions:
1. Heat the pine nuts in a small skillet over medium heat to toast. Stir every few minutes and when the pine nuts begin to brown add the minced garlic cloves plus the olive oil and sauté for two minutes.

Remove from heat and chop pine nuts or use a small food processor or grinder like I did!

2. In a medium bowl combine the ricotta cheese, pumpkin, parmesan cheese, pine nut mixture, salt, pepper, and nutmeg. Mix well then taste. Make any adjustment needed to the filling.

3. On a cutting board line up as many wonton wrappers as possible. Place 1 heaping teaspoon of the filling in the middle of the wrappers and spread out in the middle of one of the wrappers.

Brush the edges with water and top with another wrapper. I just used my finger to place the water on the wrappers.

Work from the middle, pressing on the filling, to ensure a tight seal, getting ride of any air bubbles. Reseal with water if any of the edges seem loose. (If you are freezing any of the ravioli: put them on a baking sheet lined with parchment paper and freeze overnight. In the morning you can remove the raviolis and place in a freezer bag to store in the freezer. These can be frozen for up to one month.)
4. Heat a large pot of water over high heat. Once it is boiling slip 3-4 ravioli into the water (making sure they don’t touch).

When the raviolis begin to float gently lift them from the water with a slotted spoon to drain. Continue on with this process until the desired amount of ravioli is cooked. Lay out on wax paper until you are ready to serve the ravioli.

5. Meanwhile, heat the butter in a small sauté pan over medium heat. When butter begins to brown add the garlic and herbs.

Heat for an additional two minutes, then pour over cooked ravioli and sprinkle with parmesan cheese. Serves 4.

Nutrition Notes: Pumpkins belong to the squash family and offer numerous health benefits. Remember how butternut squash is loaded with beta-cartone just like carrots? Well, that bright orange color indicates that pumpkin contains beta-cartone as well. Pumpkin is low in fat and calories and loaded with vitamins A, C and E. Pumpkin is also an excellent source of fiber providing 5 grams in 1/2 cup. Fiber helps reduce LDL cholesterol levels, protect the body against heart disease, helps to control blood sugar level and promote healthy digestion.

Taste Test: This recipe uses wonton wrappers in place of pasta so it is a lot less time consuming than making homemade pasta AND it was just as delicious! Wholesome Husband loved it and said I had to make it again. It was so good!

Enjoy!

It’s September! Let the pumpkining begin! Another month of Secret Recipe Club and we are entering into my favorite season and favorite time of the year to cook and bake. Heather from Hezzi-D’s Books...