Tuesday, October 20, 2009

pumpkin ravioli with gorgonzola sauce

for the ravioli:

1.25 cups canned pumpkin
2 tablespoons panko bread crumbs
2 tablespoons grated parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 wonton wrappers (i could only find square)
1 tablespoon corn starch
cooking spray

Spoon pumpkin onto several layers of paper towels and spread to 1/4 inch thickness. cover with more paper towels and allow to sit for five minutes. Scoop pumpkin into a bowl. mix with break crumbs, parmesan, salt, sage, pepper, and nutmeg. Working with one wonton wrapper at a time, scoop a small amount of filling into the center. wet the edges and seal, crimping shut as best you can as you go. place each completed ravioli on a piece of foil sprinkled with corn starch. continue to fill wontons until all wrappers are used are all filling is gone. Fill a large pot with water, bring water to a simmer and place half of the ravioli into the water and cook until they start to float but do not boil. Remove with a slotted spoon and place on a plate. spray with cooking spray. cook remaining ravioli and follow the procedure, keeping all cooked ravioli warm as you go.

for the sauce:

1 cup half and half
1 tablespoon all-purpose flour
1.5 tablespoon butter
1/2 cup crumbled gorgonzola
3 tablespoons chopped toasted hazelnuts

whisk together milk and flour in a saucepan and bring to a boil and cook for about a minute, stirring constantly. Remove from heat. Stir in butter until it is melted, stir in gorgonzola. Place desired amount of ravioli into a bowl. spoon sauce on top. sprinkle on hazelnuts d you'd like...Enjoy!!

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