September 25, 2013

Pumpkin-filled raviolis!

Not every post has a story…sometimes I just cook for the happiness of creating something healthy and sharing it with you. That’s it.


Some other times, though, a simple dish like the one you’re seeing today has a long story behind. 

I've always being the kind of person who seeks for originality. I try to be different, or at least, have characteristics that define me. That doesn't mean I don’t look for inspiration…on the contrary, I spend many hours of my day seeing food pictures and recipes on social networks.


So the story begins with me trying to be original and coming up with an idea for a meal related to fall (read: pumpkin). Everrrry food blogger out there is making pumpkin things around this time of the year and I wanted to make fall-ish things too (see? I try to be original, but I still like following trends). The result: not a pie, not a soup…but pumpkin filled ravioli.


More than 3 years ago, when I had recently arrived to Montreal, I remember tasting pumpkin-filled ravioli. I loved them. That was the first and last time I ever ate them. But not until yesterday when I finally made them myself and I couldn't be happier about it (and that’s me, sounding very happily dramatic).


The big problem was trying to find the pasta sheets. I had read in a recipe that you could use either pasta sheets or wonton wrappers for making the raviolis. Since the word “wonton” sounded weird and unfamiliar, I decided to look for the pasta sheets. After going to 3 different supermarkets and had my boyfriend look for them too, I almost gave up. I even brought some pasta sheets that I thought would work, but didn't  Just when I was about to throw in the towel, I decided to look up for the wonton wrappers in a small Chinese store. I found them and after reading its ingredients and understating what it was, I gave it an approval-check and brought them home. That’s when I was finally able to make the raviolis.

Lessons learned:

-Don’t give up (ok, that one we've heard before…)
-Don’t freak out if you haven’t tried one of the ingredients in a recipe…you can be surprised!


Serves about 30 raviolis (5-6 servings), 50 minutes

Ingredients:

-500gr of pumpkin
-1/2 cup reduced-fat ricotta
-1 tablespoon thyme, minced
-1 garlic glove, minced
-1/3 cup chopped walnuts
-About 60 wonton wrappers
-1 egg, beaten
-1/2 teaspoon salt
-1/4 teaspoon pepper
-A little bit of whole wheat flour

Kitchin-it!
-Preheat oven to 400◦F.
-Cut the pumpkin in small squares and discard the peel.
-In a lightly greased baking pan add the chopped pumpkin and bake for 30 minutes, until soften. If it’s not softened enough you can microwave it for a few seconds.


-In a big bowl, combine the ricotta, thyme, garlic, walnuts, salt and pepper. Mix well and then add the cooked and softened pumpkin.
-With the help of a fork mash the pumpkin and mix everything together until a paste is formed.


-Spread some flour on the top of a surface and place ½ the wonton wrappers. With the help of a teaspoon, add some of the mixture in the center of the wonton wrappers.
-Brush the egg wash on the wonton wrappers (around the mixture). Take another wonton wrapper and place it on top of each of the mixture-containing wonton wrappers. Gently press and try to remove as much air as you can from the inside while sealing the 2 wrappers together.
-Cut the raviolis with a circle cutter and place them on a wax paper over a plate.

-Bring a large pot of water to boil and carefully add the raviolis. Cook for about 5 minutes and drain.
-Serve immediately with a sauce of you preference. I did a quick mixture of 1 tablespoon light ricotta, 1 tablespoon tomato sauce and ½ teaspoon honey. Homemades are the best! Enjoy :)

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