|Breakfast, Dessert, Food|
Pumpkin Ravioli - The Perfect Thanksgiving Entree
Only five days until Thanksgiving! Why are we so excited for Thanksgiving that we have a countdown, you might ask? Because Thanksgiving is the best day of the year.
When else is it completely acceptable to spend a Thursday eating and drinking all day?
The best thing about Thanksgiving is that it’s low key. There’s no last minute, panic-stricken gift buying and no obligatory journey over the river and through the woods. Wherever you find yourself on Thanksgiving families are always happy to invite you into their homes to share in their traditions. Every year in our family we get together with dear family friends (and anyone else that’s around) and have what we like to call a “feastival,” complete with all of the classic Thanksgiving fixins and about 14 bottles of wine. The day usually culminates in playing Catch Phrase by the fire pit outside for three to seven hours and/or having a Christmas carol sing-along. It never gets old.
To make this year even better, I’ve created a vegetarian friendly entrÃ©e to add to the feast. I promise that the vegetarians at your table will be very thankful for this yummy option. The best news of all is that you can make the filling and sauce a day ahead, leaving just the building and frying for Thanksgiving Day.
Pumpkin-stuffed Ravioli with Sage Cream Sauce
- 1 TBS olive oil
- 1 cup diced yellow onion
- 1 large clove garlic, minced
- 1 Cup pumpkin puree
- 1 TBS brown sugar
- ½ tsp allspice
- ½ tsp black pepper
- 1 TBS butter
- Salt, to taste
Sautee onion in olive oil until tender. Salt to taste. Add garlic and cook one more minute. Add pumpkin, brown sugar and spices. Cook on low, stirring, until sugar is dissolved. Salt to taste and stir in butter. Set aside.
- 1 TBS butter
- 1 clove garlic, minced
- ¼ tsp cayenne pepper
- 2 cups heavy cream
- 1 Cup pecorino Romano, shredded
- 1 tsp sage
- Salt, to taste
Melt butter over low heat. Add garlic and cayenne and cook for few minutes until soft. Increase heat to high. Add cream, stirring constantly bring to a simmer, reduce heat to medium-low, and simmer, stirring, 6 minutes. Add cheese and Sage, and stir until melted. Salt to taste.
To build the raviolis:
- 1 package wonton wrappers, thawed
- Filling, recipe above
- 2 TBS olive oil
- ¼ Cup water
Place one wonton wrapper on a dry, lightly floured surface. Place about 1 TBS filling in the center. Brush a light layer of water around the edges of the wrapper. Place a second wrapper on top, and press the edges down to seal the ravioli. Repeat with remaining filling. (Stick any extra wonton wrappers in the freezer for later use.)
In a frying pan, bring ¼ Cup water and 2 TBS oil to a simmer over medium-high heat. Add the raviolis, and boil until the water has evaporated, a few minutes. Continue to fry the raviolis on the oiled surface of the pan until desired crispiness. Flip ravioli, adding more oil if necessary, and cook other side as desired.
Place cooked raviolis on a serving platter, drizzle with sauce, and shave more Romano cheese over the top. Thanksgiving dinner is served!