Tuesday, September 27, 2011

Look, Ma! No Books! -- Pumpkin Raviolis

So I'm not huge on recipe development. I'm good with taking a recipe and doing a little improvisation if I have to. Honestly, I'm still fairly new to the cooking game and I'm still learning how the whole chemistry of food preparation goes.

Baking soda, baking powder, I still don't know the difference. Or how fleur de sel is any different than plain ol' sel... and not entirely convinced fleur de sel is a thing?... or if white or black truffles are more expensive, and I'm only partially aware of what fois gras is besides "that really gourmet-ish thing that looks suspiciously like cat food." HOW DO YOU CARMELIZE AN ONION??

Cookbooks, bookmarked food blog recipes, Google searches, these are all my training wheels. I rely on them to make sure I'm doing things right. Not having them would be kind of terrifying for me.

So, when I do develop a recipe on my very own, it's a big deal to me.

I love love love the idea of Wontons as Ravioli, because it gives the ravioli a homemade feel without being too difficult. After seeing this post over at Pioneer Woman Cooks, as well as my excellent experience with my Pampered Chef Cookbook recipe, plus the onslaught of every pumpkin recipe imaginable filling the blogosphere got me thinking--pumpkin ravioli? And what goes well with pumpkin?---Maple? Maple cream sauce. Score.

And so I did it.
Admittedly, the filling in the ravioli wasn't quite as flavorful as I'd hoped, but the maple cream sauce more than made up for it. If I do make it again and have more time, I'd use a better brand of pumpkin puree (this was all they had!) or roast my own. I'd also add more cheese and ricotta to the filling, and probably sear the raviolis just to make them a little sturdier.

Anyhoo, heres my recipe! Totally by me, any resemblance to other recipes is unintentional (since I didn't look at any beside's Pioneer Woman's for cooking time for wontons). Quite proud of this!

Pumpkin Ravioli with Browned Butter Maple Cream Sauce

  • 1/2 package wontons (about 24 wrappers total--produce department of most supermarkets)
  • 1 can pumpkin puree (the pictured can is larger than I intended--I used half)
  • 1 cup ricotta cheese
  • Handful of fresh parsley, chopped
  • 1/4 cup fresh parmesan cheese (or this expensive-ish jar kind)
  • salt and pepper, to taste

  • 4 tbs butter
  • 3 tbs flour
  • 1 cup half and half
  • 1/4 cup pure maple syrup
  • Generous sprinkle nutmeg and cinnamon

-In a large bowl, mix all ravioli ingredients except wontons in a bowl

-Assemble wontons: Place a heaping spoonful in the center of each one. Moisten edges with a dab of water then fold in half to make triangles. Use a fork to press down and make tine marks around edges. Repeat until filling is gone (about 24 or so wrappers worth). Set aside while you wait for a pot of water to boil--do not refrigerate raviolis! It turns them to mush.

-In a small saucepan, brown the butter over medium-high heat, watching carefully so it does not burn. Immediately, once butter is browned, stir in the flour--slowly!--to make a roux. Stirring constantly, slooooowly add the half and half and mix until thick. Stir in the remaining ingredients. If it doesn't thicken to your liking, add some corn starch mixed with cold water, it should thicken right up.

-Place raviolis into boiling water and boil until they float (4ish minutes I found) and are soft and only a little tacky. Serve immediately with cream sauce and an extra sprinkle of parm.


  1. So impressive! I'd be proud to come up with this, too. I had some butternut squash raviolis at a restaurant a few months ago that were amazing and I bet this would be a good substitute for me to make at home. I love the idea of a maple cream sauce.

  2. I'm the same way. A little improvisation is ok but for the most part (unless it's just throwing a few things together), I steer clear of developing my own recipes. It's better for everyone this way ;)

  3. Bee, just found you through In Good Taste and read your post about your dad. My heart was breaking, both for you and reliving the moment I received that phone call about my mother at the age of 23. I am so sorry you experienced that. It is completely heart-wrenching.
    I'm glad I found you. I'm excited to try some of your recipes, so I'll be back. The ravioli sounds delicious!

  4. Your wonton raviolis looks so much fancier than mine! Haha I stuffed mine full of pizza stuff. Good, but not something to be crazy proud of, like these! I'm proud of you!