SAVORY FRIED PUMPKIN RAVIOLI
On a cool Halloween, I created and prepared this recipe for my own little goblins to gobble after trick or treating.
Provided by Mama Cee Jay
Categories European
Time 1h50m
Yield 48 pieces, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.
- Generously coat inside and outside of pumpkin halves with EVOO.
- Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.
- Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.
- Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.
- To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.
- Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.
- Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.
- Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.
Nutrition Facts : Calories 174, Fat 4.2, SaturatedFat 2.2, Cholesterol 36.7, Sodium 889.4, Carbohydrate 25.7, Fiber 0.9, Sugar 0.3, Protein 7.7
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