I had some more of the incredible ricotta from my cheese guy, plus a pumpkin that I had pureed after it had served its purpose as a holiday decoration. So I decided to make ravioli with a pumpkin cream sauce. The meal came out so good that my boyfriend said it was like eating in a fancy restaurant. And it was pretty easy to make because I used wonton wrappers to make the ravioli!
Guessipe
- 12 oz ricotta, drained over a fine mesh strainer for at least an hour
- 5 oz grated Asiago cheese
- 1 TBSP lemon juice
- 1/4 tsp nutmeg
- salt and pepper to taste
- 1 package wonton wrappers
- 1 egg beaten with 1 tsp water
SAUCE
- 4 TBSP butter
- 5 cloves garlic, minced
- 2 cups pumpkin puree
- 1/2 tsp nutmeg
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup grated Asiago cheese
- 1 tsp fresh rosemary, minced
- 1 chicken bouillon cube
- salt and pepper to taste
Stir the ricotta, 4 oz Asiago, lemon juice, 1/4 tsp nutmeg, salt, and pepper together until well combined.
Lay out 25 wonton wrappers. Brush each wrapper with egg wash.
Scoop a generous tablespoon of ricotta mixture onto each wrapper.
Top each with another wrapper, then press a fork around the edges to seal.
Start a pot of salted water to boil. While waiting for the water to boil, melt the butter in a non-stick pan over medium heat. Add the garlic and cook until fragrant.
Add the pumpkin and 1/2 tsp nutmeg. Cook for a few minutes.
Stir in the cream and milk.
Add the 1 cup Asiago, rosemary, chicken bouillon, salt, and pepper. Bring to a simmer, then turn the heat to low.
Your water should be boiling now. Cook the ravioli in batches of 4 – swirl the water with a spoon and drop the ravioli in one at a time.
Cook each batch for 2 minutes, then remove the ravioli from the water directly to the sauce pan. Serve with a sprinkle of additional grated Asiago on top.
