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RECIPES/Entrees
Pumpkin Ravioli with Alfredo
Fluffy pillows of autumn flavors topped with a delicious and easy alfredo sauce.
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Recommended Servings
8
COOKING
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INGREDIENTS
Ravioli Filling:
2 cups pumpkin
1/4-1/2 cup grated Parmesan cheese
1/4 cup Panko breadcrumbs
1 egg (lightly beaten)
1/4 cup Pancetta diced, sautéed until browned
1/4 tsp cinnamon
Pinch of nutmeg
Salt & Pepper to taste

Ravioli pasta:
1 package refrigerated Wonton Wrappers

Alfredo Sauce:
1/2 stick unsalted butter
1 cup heavy whipping cream
1 & 1/4 cups Parmesan-Reggiano
Salt & Pepper
Parsley to finish
Instructions
For the filliing, combine all ingredients in a mixing bowl until fully incorporated.

To stuff the ravioli:
On a clean surface, layout individual wonton wrappers in a row. Scoop a small amount (about full tsp), onto the center of each wrapper (a small cookie dough scoop works really well for this step). Next, wet your pointer finger in a bit of water and trace you finger over the outer edge of the entire wrapper. Fold the wrapper over from corner to corner to form a triangle, the water will act as a glue. Push down slightly around the filling to try and remove as much air as possible and press the edges to form a seal. Finally, bring the bottom two corners together to form an envelope shaped ravioli. Transfer to a cookie sheet for holding.

Once all ravioli are stuffed (this recipe makes 48 ravioli with a little filling leftover), they can either be transferred to the freezer or cooked immediately in salted boiling water (ravioli will float when cooked through). If freezing, freeze in a single layer on the cookie sheet so that the ravioli do not touch. This will prevent them from sticking together. Once frozen, they can be transferred to a plastic ziploc for freezer storage.

For the alfredo:
In a medium sauce pan, melt butter over low to medium heat. Add cream and combine with whisk. Let simmer for about 3 minutes and add cheese, whisking to blend. Keep temperature on low and when ready to serve, add salt and pepper to taste and chopped parsley.
RECIPE FACTS

Servings: 8

Nutritional information per serving

No nutrition information available

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