I got your memo. The one about wanting to have more time for your various hobbies (costume-making for squirrels, jetskiing in ascots and sweet dance moves) all the while still being able to dine like a king. Well, how about artisan tasting ravioli on a trailer park budget and minimal cooking knowledge. I’m talking basic – like let your kids take care of this one. Come to think of it, it’d be even better to use that cheap labor and get back to the garden gnome sculpting with full force. But I digress…
This recipe leverages a few key ingredients to simplify the whole process and keep the taste profile elite. Wonton wrappers take the place of hand-rolled pasta, and canned pumpkin replaces freshly roasted (and time-consuming) roasted butternut squash. Topped with the simplest of sauces of butter, sage and cracked pepper, you’ve got some exemplary eating with absolutely no work. You can even elevate the level of class with a cheap ravioli cutter (a modest $3-5) for crimped edges that make the pasta look as if they were purchased from the Italian grocer.
Once you have this filling down (which should take you all of 5 seconds) consider stirring in caramelized shallots, crisped pancetta or even gorgonzola into the mix. Have fun, experiment and enjoy all the extra time you’ll have for the wining portion of the wining and dining.
Easy Pumpkin Ravioli
15 oz. of whole milk ricotta
1/8 tsp. of black pepper
1/4 tsp. of white pepper
1 tbs. of olive oil
4 tbs. of puréed pumpkin
1/3 c. of parmesan cheese
pinch of nutmeg
pinch of salt
1 egg beaten with 1 tbs. of water
1 stick of butter
1 bunch of sage
Bring a large pot of heavily salted water to a boil. In a small bowl, mix the ricotta, 1 egg, pepper, olive oil, cheese, pumpkin, nutmeg and salt. Create a work station with a space to assemble the ravioli next to a lightly floured cookie sheet. Take a wonton wrapper and brush the edges with egg beaten with water. Heap a tablespoon of filling in the middle of the wrapper and then top with another wonton wrapper. Gently press the edges together to adhere and then trim the edges with a ravioli cutter to flute the edges. Set aside on the cookie sheet and repeat until all filling is used.
In a skillet, melt the butter until it starts to foam and turns a deep golden. Add the sage leaves and gently cook until crisp. Keep warm as you cook the ravioli.
Cook the ravioli in the boiling water for a quick 1-2 minutes. Remove with a slotted spoon and immediately add to the melted butter to slick them down with the sauce. Continue to cook the ravioli in small batches and add to the sauce. Serve warm.