Are you sick of my recipes yet??? I actually did a lot of cooking/baking in the last two weeks....
and I am obsessed with ravioli, so I doubled this recipe, then used the extra in a soup.
It's a VERY unique taste but quite good.
I think I will have to work on perfecting the "cute ravioli" look.
½ cup roasted pureed pumpkin or winter squash [I used pumpkin out of a can]
½ cup ricotta cheese
½ teaspoon salt
1 teaspoon olive oil
1/4 chopped frozen spinach, thawed and well-drained
3 tablespoons grated parmesan cheese
Pinch grated nutmeg
½ teaspoon maple syrup, or to taste
1 egg, beaten
One 12-ounce package wonton wrappers or fresh pasta sheets
Tomato sauce or butter and cheese, for serving
2. Meanwhile, in a small skillet, heat the olive oil.
3. In a bowl, combine the drained squash mixture with the spinach mixture. Stir in the parmesan and nutmeg. Add maple syrup and black pepper to taste. Stir in the egg.
Have ready a bowl of water.
4. To make wonton ravioli, place a scant teaspoon of filling in the center of a wrapper. Use a damp finger to moisten the edges of the wrapper, then fold it over the filling to form a rectangle.
5. To make ravioli with fresh pasta, dot a sheet of pasta with teaspoons of filling at 2-inch intervals. Use a damp finger to moisten the edges of the pasta, then fold the sheet over the filling.
6. Press around the filling to seal, squeezing out any air bubbles, then use a ravioli cutter or knife to form half-moon or square ravioli. Repeat until all the filling has been used.
7. To freeze the ravioli, lay them out on a baking sheet until hard, about 20 minutes, then transfer to a freezer bag. Boil fresh ravioli in salted water for 3 to 4 minutes, frozen ravioli for 5 minutes. Drain and serve.