As always, I am looking for creative ways to use seasonal produce and after getting some real life pumpkin (the convenience of canned could not keep me from trying this in the end) I had to use the resulting puree up, and trust me, it makes quite a bit. I had extra to put in the freezer! And it’s really easy to do (Tasty Yummies has a more detailed set of instructions, if you like), cut the pumpkin in half, scoop the seeds and stringy ‘innards’ out (keep the seeds, clean them and keep for roasting later) place halves cut side down in a baking dish, adding 1/2″ water, and bake in a preheated oven at 350F for 40-50 minutes, (depending on the size of your pumpkin), or until the flesh is soft when pierced with a fork. Scoop the flesh out, purée and voila!
Alternately, if you got a smaller pumpkin, you can also cut, scoop the seeds and cook it in the microwave until the skin is soft when pierced and peel the skin off the slightly cooled halves using a vegetable peeler!
Keep any seeds to make roasted pumpkin seeds later!
You can use the ravioli right away or freeze them for later use
Serve with Roasted Red Pepper ‘Cream’ Sauce
Ingredients
- 1/2 cup fresh pumpkin puree (you can use canned)
- 2 1/2 to 3 oz fresh goat cheese
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 pack Pot sticker wrappers or Wonton wrappers
Directions
- Mix the first four ingredients in a bowl
- Using 4 wrappers at a time, place them on work surface, place one teaspoon of filling in the center, brush edges with water and fold over and seal, crimping edges using the tines of a fork
- place all the ravioli on a wax paper lined baking sheet and cover with plastic wrap to prevent drying while you complete step 2 with the rest of the wrappers
- Either cook right away: Bring a pot of water to a boil and drop ravioli in, cooking until they float to the surface, about 3 minutes.
You can also freeze them for later use: Freeze on the sheet and once frozen store in zip top bags until ready to use. Do not defrost, but cook from frozen - Serve with Roasted Red Pepper & Pumpkin Cream Sauce.
or try a Tarragon Cream Sauce…
