PUMPKIN RAVIOLI WITH CHEESE SAUCE

PUMPKIN RAVIOLI WITH CHEESE SAUCE image

Number Of Ingredients 18

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1-1/4 cups canned pumpkin
2 T. Panko breadcrumbs
2 T. Fontina or Parmesan cheese
Sea salt & white pepper
1 t. minced fresh sage
Pinch of nutmeg
30 round wonton wrappers
1/2 vegetable oil
1/2 cup toasted hazelnuts, chopped
2 amaretti cookies, crumbled
Cheese Sauce
4 T. unsalted butter
4 T. flour
2 cups half and half
1 t. fresh chopped sage
Sea salt
2 cups grated Fontina or Parmesan cheese
Pinch of nutmeg

Steps:

Spoon pumpkin onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, cheese, salt, pepper, sage and nutmeg. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with flour. Repeat procedure with remaining wonton wrappers and pumpkin mixture. Fill large Dutch oven with 2 quarts of water; bring to a boil. Add 1/2 cup vegetable oil to prevent ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm. In a medium sauce pan melt butter over low heat. Add flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from heat, season with salt, pepper, sage, nutmeg and cheese. Stir until cheese is melted and sauce is smooth. Serve over ravioli immediately. Sprinkle with hazelnuts and amaretti cookies. Makes about 2-1/2 cups sauce.