Pumpkin Ravioli

It's the week of Halloween and it was time to break into some canned pumpkin.  I saw a recipe a few weeks ago in Self Magazine for some pretty easy and delicious looking ravioli.  I said, "Great! This looks like a yummy and easy recipe to try!"  This is easy, so just go ahead and make this already!

I followed the Self Magazine recipe pretty well, but I ended up with more ravioli than they made.  I also did not make the butter sage sauce they had, but instead went with olive oil and parmesan cheese.  There are two ways you can cook the prepared ravioli.  The first way I've tried was to simmer them in hot water and then drizzle with olive oil and cheese.  The second way is to directly cook them in the oil in a pan.  Cooking them directly in olive oil, makes them crispy!  Both ways are equally delicious!

Pumpkin Ravioli
Self Magazine

1/2 cup canned pumpkin
1 lightly beaten egg yolk
2 tbsp grated parmesan
1 tbsp bread crumbs
Salt and Pepper
16 wonton wrappers
1 egg white lightly beaten

Combine all of the ingredients (minus the wonton wrappers) in a bowl.

Arrange the wonton wrappers on a sheet of parchment paper.  Place a rounded tsp of filling near the corner of the wonton wrappers. Brush edges with the egg white and fold over.

Cook!
Version 1: Cook the ravioli in simmering water for 4 minutes or until they start to float.  Place on a plate and drizzle with olive oil and cheese
Version 2: Heat olive oil in a non stick pan over medium heat and directly place the ravioli in the pan until they start to bubble.  Flip and cook on the other side.  Add cheese.  Eat

All lined up!

Close Up!

Folded and Made

Close Up

Cooked by simmering

Crispy!