Halloween is over, but there’s more to pumpkins than carving out jack o’lanterns. There are still plenty of the big orange gourds kickin’ around, so there’s an opportunity to put them to use in the kitchen.
The days are getting colder and the nights longer – don’t forget the clocks change this weekend – so paring pumpkin with a traditional comfort food like pasta is an ideal combo for the season. As a bonus, this recipe for Pumpkin Ravioli also makes use of wonton wrappers – typically available in the refrigerated section of the produce department or perhaps the international section – to make for an extra-hearty meal.
Beyond Halloween, pumpkins are a tasty food stock, available locally and a great example of harvest season.
- 1 cup pumpkin purée
- 1 Tbsp. butter, cut into tiny pieces
- 1-1/2 tsp. cornmeal
- 1 tsp. crumbled dried sage
- 1/2 tsp. dried thyme
- Salt and pepper
- 36 wonton wrappers
- 1 egg, beaten
- 1/4 cup butter, melted
- 2 Tbsp. chopped fresh parsley
- Freshly grated Parmesan cheese
In a medium bowl, combine pumpkin purée, butter, cornmeal, sage, thyme, salt, and pepper to taste.
Working with six wrappers at a time, brush edges lightly with egg. Place 1 heaping teaspoon of pumpkin mixture in the centre of each. Fold over into triangle and press the edges to seal well. Place on a baking sheet and cover with damp tea towel; repeat with remaining filling and wrappers.
In a large pot of boiling water, cook the ravioli in four batches, until tender, about 4 to 5 minutes per batch. Remove with a slotted spoon; gently toss with butter and parsley. Sprinkle with Parmesan cheese and serve immediately.