NEW RECIPE: Pumpkin Ravioli

November 13, 2013

If you like to cook maybe you’ve had one of those days where making one thing just isn’t enough…..Anyone??? Bloggers of the world do you hear me??? Just me??

OK!

Well, I was in the supermarket and a huge wave on inspiration came over me, so I headed home and didn’t leave my kitchen for HOURSSSSS!

I made endless combinations of pita pizza and pizza bagels, then ventured over to make RAVIOLI with WONTON WRAPPERS. These babies are SO versatile! I obviously started with spinach & ricotta (a fave combo of mine…recipe soon!)…but then…I got in the seasonal mood and cracked open a can of PUMPKIN!

What’s better than PUMPKIN RAVIOLI????

AND in a low-carb wonton wrapper???

The answer is NOTHING!

After I was pleasantly full and satisfied from all of my recip-imenting (recipe + experimenting…get it???), I decided to relax with my SELF magazine. And I almost couldn’t believe my eyes! I turned upon this:

It’s as if the editors called and ask what I thought would be a bomb dot com fall recipe!

Well I gave myself a pat on the back, compared recipes, and learned that they were pretty similar!! I think my recipe is the quintessential blend of sweet and savory and perfect for breakfast, lunch, dinner, or a snack! I think I might even serve these as an appetizer this Thanksgiving…ultimate finger food!

Anyways, here’s my take (and apparently Self magazine-approved!)…

Ingredients:

¼ cup ricotta cheese
2 tbsp pureed pumpkin (not pumpkin pie filling)
1 tbsp parmesan cheese
¼ tsp dijon mustard
Small pinch cloves
¼ tsp cinnamon
Pinch salt
12 wonton wrappers (found in the refrigerator section, often by tofu products)
Water (for sealing)

Directions:

Preheat oven to 400ºF.
Combine ricotta, pumpkin, parmesan, mustard and spices in a small bowl and mix until combined.
On a cookie sheet lay out 12 wonton wrappers. Scoop about a teaspoon of the pumpkin-ricotta mixture on one side of the wrapper, towards the corner.
Using your (clean) finger or a (clean) paintbrush, put water on edges of one half of wrapper. Fold wonton wrapper to form a triangle. Finished product should look like this:
Spray with olive oil spray and sprinkle extra cinnamon on top.
Bake in oven for about 7 minutes, or until edges are browned and crispy. Serve warm.