All the Pumpkin Pie Taste…..
Creating a recipe is kind of like writing a story. You become inspired by something you have seen, heard about, or eaten and make your interpretation of it. Generally, that is where the best, most unique, ideas and recipes come from. When you start to doubt your own creativity, and rely on trying to go “traditional” (It must be good because, so many other people have done it.) you can have a food catastrophe like no other. I always fall into this hole when I rely too much on what others have created. I need to go with my gut, run with it, then if it fails, it is all me. Today’s recipe took two weeks to create, with three failed attempts and two failed photo shoots. I was determined to make it perfection before I shared it with the Google universe. So, I want you to know that today’s recipe is a 100% winner. It isn’t quite traditional, but it tastes good, is healthy, and SO EASY!
Most of the time pumpkin raviolis are made sweet, or savory, but more often than not they have a cream, or brown butter, sage sauce that they are topped with. Often times they are boiled, but if they are fried they are generally deep fried. I couldn’t stand the texture of the boiled raviolis, but I really didn’t want to go the deep fry route considering that didn’t meet my vision of what I was trying to create. I tried brown butter, and I tried a white sauce. A negative on both. Before giving up on my final try I decided to go with my gut. I boiled the raviolis and then cut the excess off leaving a circle of filling. I also used wonton wrappers, instead of traditional dough, to cut down on the time and calories. After I patted the raviolis dry I put them in a pan with the tiniest bit of coconut oil. It was so small that I couldn’t even measure it. I browned them on both sides and they turned out magnificent. After that I decided to top them with some simple sweet coconut whipped cream and a sprinkle of cinnamon and basil. (Warning, the coconut cream tends to melt even if the raviolis are just warm.)
For the pumpkin I decided to use a sugar pumpkin. I cut it in half, seeded it and cleaned it, placed it cut side down on a foil covered cookie sheet and baked it at 400’f for 30 minutes. I used one half, which yielded a cup after it was put in the food processor, and used the other half for another recipe. Make sure before you peel off the skin, lightly scrape the inside to remove the excess strings that have created a layer while cooking. Then the skin peels right off and you can toss the pulp into the food processor and process it on high just until it becomes one consistency.
After all that trial and error my vision came to fruition. I can now happily present you with what is literally a mini pumpkin pie in the form of a ravioli. In my excitement I did forget to top them with the dry roasted hazelnuts that I had sitting on the counter, but I can assure you that they are an amazing added bonus. Simply take raw hazelnuts, cut them in half, and dry roast them in a pan over medium heat until they start to brown. Voila! Then just sprinkle them over the top. This is such a fun option for brunch, a little get together, or anything in between. However, you choose to eat them, sit back, relax, and enjoy!
NOTE: I know the directions look like a long process, but don’t let them scare you. They are just split up for easy reading. 🙂
Have you ever tried pumpkin ravioli?
Browned Pumpkin Ravioli & Sweet Coconut Cream
By Angie Gouchenour
4 Servings (4 raviolis)
1 cup pumpkin puree (See above)
2 Tablespoons Sugar 2.0
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch of salt
32 wonton wrappers (The packages usually contain 48)
Sweet Coconut Cream (Optional)
Dry roasted hazelnuts (Optional – see notes above)
Combine the pumpkin puree, Sugar 2.0, cinnamon, nutmeg, ginger, and a pinch of salt in a medium bowl
In a large fry pan bring water to a boil at least 3 – 4 inches deep
While bringing the water to a boil start assembling your raviolis
Lay out 3 or 4 wrappers and place approximately 1 Tablespoon of filling in the middle
Lightly wet the edges of a clean wrapper and place over the top of the filling and presses the edges together creating a seal, repeat
Once the water comes to a boil gently place 3 – 4 raviolis into the pan. Carefully release them if they stick to the bottom
Allow them to cook until they float to the top (2-3 minutes) and then 1 minute more
Remove with a slotted spoon and place on a paper towel covered plate to drain
If you are good at multi-tasking you can do this next step simultaneously with boiling the ravioli, if not wait until all the ravioli are boiled
In a medium fry pan add a scant amount of coconut oil (See notes above) If you would like to cut off the excess wrapper do so now with a cookie cutter or a lid (I used a leftover coconut oil lid)
Gently place several raviolis in the pan, don’t over crowd, and turn them when one side is crispy and lightly brown (1-2 minutes) and repeat with all the remaining ravioli
Plate them if you will be serving them right away
If you will be storing them, wait until they are cooled and then place them in a sealed container and store in the fridge
Top with coconut cream and roasted hazelnuts if desired
193 calories per serving (Not counting coconut cream or hazelnuts)