(previous recipes 1, 2 & 3)
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
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!