Organic Recipe: Pumpkin-Ginger Ravioli

Winter Squash: Take Two

Another Thanksgiving has come and gone, and odds are pretty good that you crossed paths with a pumpkin pie. But did you get to enjoy pumpkin any other way? This winter squash makes delicious soup, chili, pancakes, muffins, cookies and gnocchi. And it is fantastic as a ravioli filling. This week, I made a somewhat labor-intensive but scrumptious pumpkin ravioli and tomato sauce (onion, garlic, red wine, canned tomatoes, bay leaf, dried oregano and basil), and used the shortcut miracle that is wonton wrappers.

Pumpkin-Ginger Ravioli

Serves 6

• 1 small/medium pumpkin (five or six pounds), halved and seeded
• 1 tablespoon butter
• 2 shallots, minced
• 2 tablespoons ginger, minced
• 1/4 cup finely grated Parmesan
• 1 package wonton wrappers (48)

Homemade tomato sauce

Preheat oven to 375. Place squash cut side down in a baking dish. Pour in water to a depth of a quarter inch. Bake until fork easily pierces squash, about 45 minutes. Allow it to cool a bit so you can handle it. Scoop out flesh and put in food processor. Puree until fairly smooth (OK if some little bits remain).

In a small skillet, melt butter. When it bubbles, add shallots and ginger and cook until they start to brown. Pour into food processor, add Parmesan and pulse a few times.

To assemble ravioli, it’s helpful to have a lot of surface area and a cup with a little water to seal wonton wrappers together. Place a few wrappers on a cutting board or counter and fill with about a tablespoon of pumpkin filling. Dip your finger in water and run along edges of wrapper. Place another wrapper on top and press sides down firmly and push out air bubbles. Try to avoid laying a wrapper on a wet surface and repeat until you use up all your filling or wrappers. The pumpkin I had made just enough filling for 24 ravioli, perfect for the standard package of 48 wrappers.

Bring medium pot of water to boil. Cook ravioli just a few at a time for about two minutes. Remove with slotted spoon and drain in colander. Serve with tomato sauce.

Photo Credit: Flickr CC User (and author) bornOKthefirsttime