Pumpkin “Ravioli” Tossed with Bacon & Parsley

Automne 2011
food and drink

BY: Heather Trim

Pumpkin (zucca in Italian) is a traditional Italian filling for pasta. While there are a few variations (including adding crumbled amaretti biscuits to the filling), this recipe is really easy—using canned pumpkin and wonton wrappers instead of rolling your own pasta.

1 tbsp (15 mL) butter
¼ cup (60 mL) finely diced onion
1 cup (250 mL) canned unsweetened pure pumpkin
½ tsp (2 mL) dried sage leaves, crumbled
¼ tsp (1 mL) salt Pinches each nutmeg and pepper
½ cup (125 mL) finely grated Parmesan cheese
½ cup (125 mL) extra smooth ricotta cheese
2 eggs
About ⅔ of a 400-g pkg wonton wrappers

4 strips bacon, thinly sliced
2 tbsp (30 mL) butter
2 tbsp (30 mL) chopped parsley
Pepper to taste
Grated Parmesan for serving

1 Melt butter in a large frying pan over medium heat. Add onion and stir just until tender, about 3 minutes. Add pumpkin and seasonings. Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes. Remove from heat, turn into a bowl and cool completely. Stir in cheeses then 1 egg until well blended. 2 Whisk remaining egg with 1 tbsp (15 mL) water. It’s easiest to work with about 10 wonton wrappers at a time. Spoon 1 heaping tsp (5-plus mL) filling in centre of each wrapper. Brush edges with egg mixture. Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling. Squeeze edges tightly to seal. Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).3 Bring a large pot of salted water to a boil to cook ravioli. Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy. Keep warm. Add ravioli to boiling water. Cook until tender, 4 to 5 minutes. Drain very well. Add butter to bacon in pan, stirring until melted. Then add ravioli, parsley and pepper. Stir very gently to coat. Serve with additional Parmesan. Makes about 32 filled ravioli, about 4 servings

What to Serve