Pumpkin Ravioli with Sage & Goat Cheese

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Recipe #2 of pumpkin week! We’re taking a savory turn thanks to my recent ravioli experience…

I never thought I’d be one to make ravioli. It just seemed so time consuming and labor intensive, not a task I was ready to take on…

But when one of my friends asked if I wanted to go to a cooking class with a bunch of our other friends in which we’d be learning to make… ravioli… I just couldn’t say no! Time with friends definitely outweighs my little aversion to making ravioli plus I’d have a chance to see what this pasta-making business was all about from a professional chef. Win and win.

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Meet my friends and new ravioli masters!

We made two different ravioli fillings. The first was an italian sausage & spinach combo topped with a simple tomato sauce – completely satisfying and oh so delicious.

The second was a pumpkin, sage, and goat cheese filling and you guys? It was SO good. I was hooked from the first bite. The pumpkin and sage was a wonderful savory combo with a slight bite and creaminess from the goat cheese. Seconds please!

It made a ravioli maker out of me yet because I just had to share it with you!

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Now, if you’ve been following my blog for a while, you know that my recipes are typically quick and easy but, full disclosure, this one is a little more time intensive. I’ve simplified it by using wonton wrappers instead of making pasta dough but filling each one does take some time. Sooo, having said that, I think this would be a great recipe for having friends over to make and enjoy dinner together, just as we did in the class. OR it could be a super fun date night idea! Just throwin’ that out there. And just one more idea? Prepare these on a weekend and pop ’em in the freezer to have a quick dinner on hand for a busy night!

Pumpkin Ravioli with Sage & Goat Cheese; slightly adapted from The Girl Can Cook

Serves roughly 2-3

  • 1 pkg wonton wrappers (24 wrappers)
  • 1/2-3/4 of a 15 oz can of pumpkin
  • 1/2 medium onion, chopped (3/4 cup)
  • 2 sage leaves, shredded or 1 tsp dried sage
  • 1 garlic clove, minced
  • 3 oz. goat cheese
  • salt to taste
  • 1 T. unsalted butter

The Prep: Heat the butter in a sauté pan over medium heat. Add the onion and sage, cook for about 5 minutes. Add the garlic and cook for 1 minute. Transfer the mixture to a bowl and let it cool slightly, then add the pumpkin and goat cheese. Stir until everything has been incorporated evenly. Season with salt as needed.

For the assembly you will need one egg (raw, scrambled) and a pastry brush.

The Assembly: Take one wonton wrapper and place a small dollop of the pumpkin mixture in the center. Dip the pastry brush in the egg and brush two connected edges of the wonton wrapper. Fold the wonton wrapper over to form a triangle, pressing all air out from around the filling and sealing the edges where the egg was brushed. Place the ravioli on a plate or baking sheet, use flour to keep them from sticking to each other. Continue until all of the wonton wrappers have been used. *If you are freezing the ravioli: separate them on a baking sheet if your freezer space allows. If you are short on space, just make sure they are not sticking to each other. Cover them tightly, and place them in the freezer.

Cooking: Bring a large pot of water with a pinch of salt to a rolling boil. For fresh ravioli, drop them in the water, do not overcrowd the pot, and cook for a few minutes. Once they start floating, let them cook another minute or so and then take them out. For frozen ravioli, the cooking process is the same except the frozen ravioli will take a little longer to cook, closer to 7 minutes or so. Leave the frozen ravioli in the freezer until the water is ready to cook them, do not thaw them out before cooking.

Sauce: Personally, I don’t think this ravioli needs much sauce since the flavors really speak for themselves. In the cooking class, we used browned butter as the sauce and it was fantastic. Click here for a browned butter tutorial. Or just top with some herbs!

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One thought on “Pumpkin Ravioli with Sage & Goat Cheese

  1. Pingback: Catching Up: Fall 2013 | The Skaggs

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