Pumpkin & Apple Wonton Ravioli In Kale Mushroom Broth

20m
Prep Time
15-20m
Cook Time
35m
Ready In

Recipe: #21494

October 26, 2015



"This is a great Fall dish; and, it's absolutely delicious. Also, it is a nice option to those heavier cheese or sauce based ravioli. This does make quite a few (about 48+ ravioli); but, they freeze perfectly, and great to have on hand. And, I admit ... they do take a little time to make; but, it's a perfect weekend project - and, it isn't difficult. I usually prefer to use whole wheat wonton skins for this recipe; but, regular wonton skins are easier to find - and just as good. Prep time does not include time for the ravioli to firm up prior to cooking."

Original is 7 servings
  • FOR FILLING
  • FOR BROTH
  • Garnish

Nutritional

  • Serving Size: 1 (373.1 g)
  • Calories 507
  • Total Fat - 13.9 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 59.6 mg
  • Sodium - 1430.7 mg
  • Total Carbohydrate - 71.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 16.2 g
  • Protein - 24.5 g
  • Calcium - 373.1 mg
  • Iron - 4 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Note: In the regular grocery stores ... I have seen - square or round, small or large, regular or whole wheat wonton wrappers; although whole wheat are not as common. So depending on which one you use; the amount of ravioli you prepare, can vary. I like to use the larger plain or whole whole wheat round ones, and fold over; making half moons. Use a large square to make a triangle; or use 2 of the smaller ones, to make square or round ones. It is totally up to you.

Step 2

Apples, Onions, and Garlic ... I like to use a nonstick pan for this; so, no extra butter is added, just a little nonstick spray. But, if you don't have a non stick pan; just use a little butter or olive oil. Add the shallot, garlic, and apple; and cook on medium heat for 3-4 minutes, stirring often; until soft and tender. Remove from the heat; and transfer to a bowl to cool.

Step 3

Filling ... Add the pumpkin, ricotta, goat cheese, nutmeg, sage, salt, and pepper to the bowl with the apple/onion mix; and mix until combined. Cover with plastic wrap; and, refrigerate for 30 minutes to 1 hr before making the ravioli. Check once more to see if it needs additional salt and pepper.

Step 4

Ravioli ... Again, make whatever size or shape you want. I am using whole wheat skins; and, making large half moons.

Step 5

Add your filling in the center, not TOO much (about 2 teaspoons for the lg skins); and using your finger, lightly wet the edge of the wonton with water, fold in half; and, crimp the edges together using a fork. I find that this is the easiest method.

Step 6

Note: Lay out a few wonton skins (4-5) at a time; and, the keeps the others in their package covered with a damp paper towel, so they do NOT dry out.

Step 7

Transfer your raviolis to a sheet pan, lined with parchment paper, to firm up. And, make sure to cover them with plastic wrap. I prefer to firm them up first before cooking. They tend to get very soft while you make them. In the freezer for 15-20 minutes; or, in the refrigerator for 30-45 minutes.

Step 8

At this point you can cook them for dinner; Or, if you let them go until they a frozen solid; you can store them in small baggies - 6+ ravioli per baggie. Usually I use a vacuum sealed bag; to make sure they don't get any freezer burn. NOTE: You can cook the ravioli right from the freezer; which makes this a great make ahead dish.

Step 9

Broth/Sauce ... As the ravioli firm up, make your broth/sauce. In a large deep saute pan, add enough olive oil to lightly coat the bottom of your pan; maybe 1 tablespoon, and bring to medium heat. Add the leeks, onion, garlic, mushrooms; and saute until slightly tender (stirring often), about 3-4 minutes. Next, add the kale; and, season with salt and pepper; cook 2-3 minutes until wilted down. Then, add the wine, broth (use chicken or vegetable), cover; and cook about 7-10 minutes until the kale is tender.

Step 10

Ravioli ... As the broth/sauce simmers, cook your ravioli. Cook in plenty of boiling salted water - when, they float, they are done. they only take 5-7 minutes if that. Again, you can cook these right from the freezer; which makes this a great make ahead project.

Step 11

Serve and ENJOY! ... Add the ravioli (as many as you like) to a bowl, and ladle the broth/sauce over the top. Garnish with the pumpkin seeds and shaved cheese. A nice pumpernickel or rye roll would be perfect; and maybe a salad of fall fruits.

Tips


No special items needed.

0 Reviews

You'll Also Love