A hearty and fill­ing use for all those pump­kins

Tasty Pump­kin Ravi­oli

The Woolwich Observer - - LIVING HERE -

HAL­LOWEEN IS OVER, BUT there’s more to pump­kins than carv­ing out jack o’lanterns. There are still plenty of the big or­ange gourds kickin’ around, so there’s an op­por­tu­nity to put them to use in the kitchen.

The days are get­ting colder and the nights longer – don’t for­get the clocks change this week­end – so pair­ing pump­kin with a tra­di­tional com­fort food like pasta is an ideal combo for the sea­son. As a bonus, this recipe for Pump­kin Ravi­oli also makes use of won­ton wrap­pers – typ­i­cally avail­able in the re­frig­er­ated sec­tion of the pro­duce de­part­ment or per­haps the in­ter­na­tional sec­tion – to make for an ex­tra-hearty meal.

Beyond Hal­loween, pump­kins are a tasty food stock, avail­able lo­cally and a great ex­am­ple of har­vest sea­son.

1 cup pump­kin purée 1 Tbsp. but­ter, cut into tiny pieces 1-1/2 tsp. corn­meal 1 tsp. crum­bled dried sage 1/2 tsp. dried thyme Salt and pep­per 36 won­ton wrap­pers 1 egg, beaten 1/4 cup but­ter, melted 2 Tbsp. chopped fresh pars­ley Freshly grated Parme­san cheese

In a medium bowl, com­bine pump­kin purée, but­ter, corn­meal, sage, thyme, salt, and pep­per to taste.

Work­ing with six wrap­pers at a time, brush edges lightly with egg. Place 1 heap­ing tea­spoon of pump­kin mix­ture in the cen­tre of each. Fold over into tri­an­gle and press the edges to seal well. Place on a bak­ing sheet and cover with damp tea towel; re­peat with re­main­ing fill­ing and wrap­pers.

In a large pot of boil­ing wa­ter, cook the ravi­oli in four batches, un­til ten­der, about 4 to 5 min­utes per batch. Re­move with a slot­ted spoon; gen­tly toss with but­ter and pars­ley. Sprin­kle with Parme­san cheese and serve im­me­di­ately.

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