Saturday, March 3, 2012

Today I am going to have my sister Nikki guest post again and share with you another delicious recipe....
(previous recipes 1, 2 & 3)

Pumpkin Ravioli
Source: Food and Drink Magazine

Photo taken by Nikki

1 tbsp (15 mL)-     Butter
¼ cup (60 mL)-     Finely diced onion
1 cup (250 mL)-    Canned unsweetened pure pumpkin
½ tsp (2 mL)-        Dried sage leaves, crumbled
¼ tsp (1 mL)-        Salt
Pinches each-       Nutmeg and pepper
 ½ cup (125 mL)-  Finely grated Parmesan cheese
½ cup (125 mL)-   Extra smooth ricotta cheese
2                          Eggs
⅔ of a 400-g pkg   Wonton wrappers

4-                          Strips bacon, thinly sliced
2 tbsp (30 mL)-      Butter
2 tbsp (30 mL)-      Chopped parsley
Pepper to taste
Grated Parmesan for serving

1 Melt butter in a large frying pan over medium heat. Add onion and stir just until tender, about 3 minutes. Add pumpkin and seasonings. Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes. Remove from heat, turn into a bowl and cool completely. Stir in cheeses then 1 egg until well blended.

2 Whisk remaining egg with 1 tbsp (15 mL) water. It’s easiest to work with about 10 wonton wrappers at a time. Spoon 1 heaping tsp (5-plus mL) filling in centre of each wrapper. Brush edges with egg mixture. Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling. Squeeze edges tightly to seal. Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).

3 Bring a large pot of salted water to a boil to cook ravioli. Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy. Keep warm. Add ravioli to boiling water. Cook until tender, 4 to 5 minutes. Drain very well. Add butter to bacon in pan, stirring until melted. Then add ravioli, parsley and pepper. Stir very gently to coat. Serve with additional Parmesan

 about 4 servings

Thanks for reading guys and I look forward to posting again!

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