(with brown butter mushroom sauce)
1 cup mashed roasted pumpkin
1 cup feta cheese, crumbled
1/3 cup chopped parsley
½ tsp. ground cumin
1/4 tsp. ground nutmeg
1 tsp. kosher salt
Pepper to taste
1/2 cup Butter, divided (possibly more)
Mushrooms, thinly sliced
1/2 cup cream
1 cup milk
¼ cup Wondra or flour
Cut pumpkin into 1″ chunks. Toss in a little olive oil and roast in a 350 oven for 20 minutes or until tender. Mash. If you don’t have fresh pumpkin, you can substitute any winter squash or used canned pumpkin.
Fill a large pot with salted water and bring to a boil.
Mix pumpkin, cheese and seasonings in a bowl.
Lay out wonton wrappers (I do 8 at a time, because that is how many fit into my pan) and roll out a little with rolling pin.
Spoon approx. 1 tsp. of filling in center of wrapper. Moisten edges of wrapper with a little water. Fold one wide over carefully and pat edges until adhered to each other. Work from the filling outwards to avoid air bubbles.
Boil the ravioli for 2 minutes. Use a slotted spoon to remove and place carefully on a large cookie sheet. Repeat until they are all done.
(You can cover the pan with plastic wrap and keep in fridge until you’re ready to eat.)
The first raviolis you took out will have dried out somewhat and will be ready to fry.
Place ¼ butter in hot pan and let it get light brown. Place driest side of ravioli in butter. Cook for a few minutes. Watch carefully. When one side is nicely browned, turn over and cook for another minute or so.
As these cook, place them on a cookie sheet in a warm oven covered with foil.
Make sauce. Add ¼ c. butter to hot pan. Add sliced mushrooms. You can omit mushrooms if you’d like.
Saute until tender and brown. Add Wondra (like flour but finer, is great for making smooth sauces) mix and cook for 1 minute.
Add cream and then milk. Whisk until smooth.
Options. Add some feta or parmesan cheese for a cheesy sauce.
Pour over ravioli and sprinkle with chopped parsley and/or pumpkin seeds