To help save on time, I made the filling and cut the ravioli circles in the afternoon so that when it was time to make dinner all I had to do was fill them and cook them.
1 (15-ounce) can low-sodium white beans
1/2 cup canned pumpkin puree
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan
3/4 teaspoon garlic powder
1 large egg
72 wonton wrappers
1 tablespoon cornstarch
1Â½ cups jarred marinara sauce
Fill a large stockpot with water and bring to a boil.
Place the beans, pumpkin puree, ricotta, Parmesan, and garlic powder into a food processor. Process until smooth.
In a small bowl, beat the egg.
Set the wonton wrappers on a cutting board. Place 1 tablespoon of the mixture onto a wrapper. Brush the edges of the wonton with the egg wash. Top off with another wonton sheet. To make a round shape, cut around the base of the pumpkin can. Press the edges of the ravioli together firmly, to seal.
As you fill each ravioli, place them on a baking sheet sprinkled with the cornstarch. When you are done filling all the ravioli, carefully place them in the boiling water using a slotted spoon.
As soon as they rise, about 4 minutes, they are done. Lift them out with the slotted spoon and divide between serving bowls. Top with marinara sauce and serve immediately.
Did I change anything? I couldn’t find any wonton wrappers, so I used egg roll wrappers which I think are essentially the same thing, just bigger, which meant I could made two circles out of one wrapper. I also used my Pampered Chef circle cutter to make the circles and then I filled them and then I used the pumpkin can to seal them by just pressing the empty pumpkin can down around the edges of the wrapper to seal the filling in. In other words, I went through way too much work and I should have just left them in square shapes like the picture.
What did the family think? Both the boys loved it and there were enough leftovers to pack in lunches the next day. I thought it was just okay. I think the texture of the “noodles” is what threw me off a little. Hubby was still out of town, so he missed it.
from Jessica Seinfeld’s Double Delicious