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Pumpkin Walnut Ravioli

From: Walnut Marketing Board

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Serves 4

 

This is a fun recipe to make with family and friends. The raviolis have an amazing flavor, reminiscent of all the great flavors of Thanksgiving. You can make a double batch and freeze half the raviolis for a quick and easy meal during the work week. Pair with a spinach salad, and you've got a SUPER FOODS meal that includes three top SUPER FOODS - pumpkin, spinach and walnuts!

Ingredients

  • 1 cup California walnut pieces
  • ½ cup finely chopped onion
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • ½ teaspoon dried thyme or sage
  • 1-¼ teaspoons salt
  • ¾ cup canned pumpkin (about half of a 15-ounce can)
  • 1 tablespoon olive oil
  • ½ package (12-16 ounces) 3-inch square or round wonton wrappers
  • 2 cups frozen peas or French green beans (haricot verts)
  • ½ cup shredded Parmesan cheese

Directions

  1. Finely chop ½ cup of the walnuts. Set aside remaining walnuts pieces.
  2. In a large frying pan, melt 1 tablespoon of the butter over medium heat. Add onion and cook 2-3 minutes, stirring once or twice.
  3. Add the ½ cup finely chopped walnuts, brown sugar, thyme and ¼ teaspoon salt. Continue cooking and stirring for 2 minutes until onions are soft and walnuts begin to smell toasted.
  4. Remove pan from heat. Stir in pumpkin and mix well.
  5. Fill a large pot with 3-4 quarts of water. Add 1 remaining teaspoon salt and 1 tablespoon olive oil. Bring to a boil over high heat.
  6. Meanwhile, make ravioli: Lay several wraps on work surface. Scoop one tablespoonful of pumpkin filling onto the center of each wrap. With your finger, moisten ¼-inch along the edge of the wrap with water. Place a second wrap on top and press the edges tightly together. Repeat with remaining filling and wrappers.
  7. When water boils, reduce heat to a gentle boil. Carefully drop raviolis into water. Simmer over medium-high heat for 2 minutes, stirring occasionally to keep raviolis from sticking together. Add peas or green beans and cook 2 more minutes.
  8. Drain ravioli, reserving about 2 tablespoons of the cooking water. Pour raviolis and vegetables into a warmed serving bowl; drizzle with a little of the reserved water to keep raviolis from sticking together. Add remaining 2 tablespoons butter and reserved walnuts to the warm pasta pot. Stir over medium-high heat until walnuts are toasted and butter begins to brown. Pour over raviolis and sprinkle with Parmesan cheese. Serve immediately.
  • TIPS
  • Wraps can usually be found in the refrigerated section with tofu, or in the produce department.
  • Don’t over-fill the raviolis and be sure to pinch the edges tightly so they stay closed.
  • To freeze ravioli, sprinkle lightly with flour and spread in a single layer on a tray. Cover with plastic and freeze. When frozen, transfer to a freezer bag and seal. Cook frozen ravioli the same as fresh, being very careful when adding to the boiling water because water may foam up.

Rosemary Mark for the Walnut Marketing Board


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