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RECIPES/Entrees

Delectable little morsels. Warm and hearty flavor.

Pumpkin Ravioli
INGREDIENTS

  • 2 medium onions, thinly sliced 

  • 1 tbsp butter

  • 1 tbsp oil 

  • Splash of balsamic vinegar, to deglaze

  • 1 can pumpkin puree

  • 1/4 cup ricotta 

  • Dash of sage

  • 1 tsp kosher salt

  • 1 tsp onion powder

  • 1 tsp garlic powder 

  • 4 ft of pasta sheets cut into ravioli, or use wonton noodles

Instructions

  1. Caramelize the thinly sliced onions over a low hear in 1 tbsp of butter and 1 tbsp of oil. Can take at least 20 minutes. 

  2. When onions are cooked, add a splash of balsamic vinegar to deglaze the pan, stirring frequently. Cook until onions are soft and brown. 

  3. When fully cooled puree onions. This process can be done the day before making your ravioli. 

  4. Mix 1 cup pumpkin puree, 1/4 cup ricotta, sage, salt, onion powder, and garlic powder. 

  5. Fill each raviolo or wonton noodle wrapper with one teaspoon of pumpkin mix. Stretch center of top side to give extra room for filling. With fingers, wet edge of pasta and press to form a good seal. 

  6. Boil until tender. Serve with butter and sage sauce, or a béchamel sauce. Can freeze ahead of time. 

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RECIPE FACTS

Servings: 4-6

Nutritional information per serving

No nutrition information available

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