December 13, 2009

Pumpkin Ravioli with Broth

Pumpkin Ravioli with Broth

One may think this to be an unusual combination of flavors and ingredients, but it's well worth it for those who want to try something you'd probably never think of creating. And the results are stellar! Savory and nutty pumpkin ravioli (made with *gasp* wonton skins! so easy!) covered with a thick, flavorful, salty, vegetable-based broth...the lightness of the dish makes this good for all seasons, but the pumpkin makes it a true fall recipe.

Once the ravioli is all made (yields about 40-50 pieces, and takes about 30 minutes), the dish is relatively easy to make. I'd only call this recipe time consuming because of the ravioli (yes, it is a pain in the ass, even after you get the hang of it): canned pumpkin is mixed with Parmesan cheese (I used Romano, because it was in the fridge), ground fennel seeds, and nutmeg. Wow, those are some amazing flavors! You'd think the mixture would be slightly sweet, but it's surprisingly savory and rich, and the nutmeg is the perfect spicy complement to the pumpkin. About a teaspoon of this mixture is placed on each wonton skin, the edges are brushed with egg, and then pressed together in a triangle. Since there are a LOT of these, the good thing is they can be frozen!

The broth is very simple, yet packed with flavor: pungent leeks are sauteed, then simmered with vegetable broth, fresh chopped sage, and a little white pepper for a little background bite. A couple notes about the broth: 1) the addition of the cornstarch mixture at the end to thicken it makes this more like a sauce (so I'm not sure it's necessary), and 2) you DEFINITELY should double (or maybe even triple) the amount of broth for the amount of ravioli that's made.

Make again? Yes...although I might try butternut squash in place of the pumpkin next time, for a little sweetness. Aside from the broth, the ravioli would go well with a light cream sauce or a brown butter sauce. Yum!

Pumpkin Ravioli with Broth
Vegetarian Times, February 2006

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