(photo by cooking light)
I clipped this recipe out of the magazine a long time ago and it has just been sitting in my recipe binder waiting to be made. I know it's kind of a fall/winter dish but my man requested some sort of pumpkin pasta dish awhile back, and he gets what he wants.
truth be told, it was a bit weird. If I made it again I would add more cheese to the filling and maybe something sweet. I would also make my own pasta. the wonton wrappers are pretty tasteless.
the sauce was pretty delicious, but it has gorgonzola in it?! how could it not be. I added a little pepper and salt to the sauce and used half 1% and half heavy whipping cream to make it creamier. I also fried some whole sage leaves in browned butter for a garnish.
overall I have to say I was pretty disappointed.
Recipe online here.
You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked.
Ingredients
- 1 1/4 cups canned pumpkin
- 2 tablespoons dry breadcrumbs
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 30 round wonton wrappers
- 1 tablespoon cornstarch
- Cooking spray
- 1 cup fat-free milk
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tablespoons chopped hazelnuts, toasted
Preparation
Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, 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 cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Laura Martin, Cooking Light, NOVEMBER 2007
Every morning we ate a papaya (sometimes 2) with lime and apple bananas.
Lau lau is my favorite Hawaiian dish. Usually consists of fish or pork wrapped in taro leaves and steamed. Sadly I usually have a hard time finding this and when I do it is in short supply. I should move there and sell lau lau out of a truck.
Banana Joe's. My guilty pleasure. But not so guilty really.
They have what they call "frosties".
The only two ingredients in this magical treat are frozen pineapple and frozen banana.
Blend the two together and out comes a delicious, creamy, all natural delicacy.
I think we came here 4 or 5 times. I hear I can make this exact same thing in my blendtec blender. I must try.
We found amazing chocolate haupia pie at a bakery Hanalei.
This place was a new find for me. Pat's Taqueria. A taco truck parked in the parking lot by the Hanalei pier. It was out of this world. We tried the carne asada and fish tacos and both were excellent. Full of flavor and spice. Pat Grenz, who once cooked at Bar Acuda, opened this joint because he wanted to run a place that serves the food he loves....and for that I love him.
...and there were gold fish. Parmesan gold fish to be exact. A girl should never go kayaking without them.
