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CSA Recipe of the Week: Pumpkin Ravioli

October 27, 2016

Weekly CSA Recipe

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I’m going to be honest: before yesterday I had never cooked one of those beautiful, fairy tail-esque pumpkins. You know, the ones that look as if they might turn into Cinderella’s carriage at any moment. I always thought they were for sitting on the front stoop to be admired for months and months, until one day they turn slightly soggy and are a little more Brothers Grimm than Disney.

After I managed to haul my Magdalena Big Cheese home from Tucson CSA and cut it in half, I roasted it and realized I might never let those fairy tail pumpkins sit on my lonely stoop ever again. Upon roasting, the beautiful marigold-colored flesh of the squash turned into a tender, sweet heap of goodness. Once I managed to stop eating it straight off the roasting pan, I started dreaming of a mountain of pillowy, slightly sweet but mostly savory, pumpkin ravioli.

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Ravioli, you might think, only comes prepackaged from the grocery store. Or, if it doesn’t, requires an entire weekend to make at home. Enter, wonton wrappers. Thin, doughy, and mild in flavor, they are the perfect substitute for homemade ravioli dough. They practically beg for a creamy, cheesy, squash filling and allow you to make homemade ravioli in less than an hour.

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Pumpkin Ravioli
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Pumpkin Ravioli
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash flesh side down on a rimmed baking sheet. Roast the squash for 40 minutes, or until it is tender. Allow the squash to cool before handling.
  2. Once the squash is cool, scoop the flesh into a blender or food processor. Puree the squash until it is smooth.
  3. Heat the olive oil in a medium-sized skillet over medium-low heat. Add the diced onion and sauté for 2-3 minutes, until the onion is translucent. Add one cup of squash puree, sea salt, pepper, and maple syrup to the pan. Stir frequently for 3-5 minutes, until some of the moisture has evaporated. Remove the pan from the heat and stir in cheeses. Allow the mixture to cool slightly.
  4. Heat a pot of water to boil on the stove.
  5. Lay out 12 of the wonton wrappers on a flat surface. Fill a small cup with water. Spoon 1-2 tablespoons of the filling into the middle of the wonton wrappers. Using your finger or a pastry brush, moisten the outer edges of the wonton wrappers around the area with the filling. Gently place another wonton wrapper over each wrapper with filling and use your fingers to seal the edges. Boil the ravioli in batches of 4 for 3 minutes. Once they are plated, drizzle with extra olive oil and sprinkle with cheese.
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Pumpkin Ravioli

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Pumpkin Ravioli
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Pumpkin Ravioli
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash flesh side down on a rimmed baking sheet. Roast the squash for 40 minutes, or until it is tender. Allow the squash to cool before handling.
  2. Once the squash is cool, scoop the flesh into a blender or food processor. Puree the squash until it is smooth.
  3. Heat the olive oil in a medium-sized skillet over medium-low heat. Add the diced onion and sauté for 2-3 minutes, until the onion is translucent. Add one cup of squash puree, sea salt, pepper, and maple syrup to the pan. Stir frequently for 3-5 minutes, until some of the moisture has evaporated. Remove the pan from the heat and stir in cheeses. Allow the mixture to cool slightly.
  4. Heat a pot of water to boil on the stove.
  5. Lay out 12 of the wonton wrappers on a flat surface. Fill a small cup with water. Spoon 1-2 tablespoons of the filling into the middle of the wonton wrappers. Using your finger or a pastry brush, moisten the outer edges of the wonton wrappers around the area with the filling. Gently place another wonton wrapper over each wrapper with filling and use your fingers to seal the edges. Boil the ravioli in batches of 4 for 3 minutes. Once they are plated, drizzle with extra olive oil and sprinkle with cheese.
Share this Recipe
Powered byWP Ultimate Recipe






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Living, Dying, and Eating in the “Day of the Dead” Belt

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CSA Recipe of the Week: Pumpkin Ravioli