Food Recipes


Pumpkin Ravioli

For ravioli:
2 tbsp. butter
2 medium leeks, washed, white parts only, thinly sliced
1 garlic clove, minced
1 15-oz can pumkin puree
1/4 cup goat cheese, crumbled
3 tbsp. olive oil, salt and pepper to taste
1 pkg. wonton wrappers, cut each into quarters
For sauce:
2 tbsp. butter
2 medium leeks, washed, white parts only, thinly sliced
1 garlic clove, minced
1 15-oz can pumkin puree
1/4 cup goat cheese, crumbled
3 tbsp. olive oil, salt and pepper to taste
1 pkg. wonton wrappers, cut each into quarters
For serving:
1 cup arugula
1/2 cup grated parmesan cheese
1/4 cup coarsely chopped toasted pecans
Serves 4 to 6.
Fry the leeks and garlic in 2 tablespoons of butter. Remove from heat then comine sauteed vegetables with pumpkin and goat cheese. Add olive oil, salt and papper to taste.
Lay quartered wonton wrapper on a floured surface. Place 1 teaspoon of filling on half of the squares. Brush water around the edges of the pumpkin-topped wonton squares. Press an untopped wonton square on top of each filled square. Press the edges together. Boil the ravioli for 3 to 4 minutes or until they are tender.
Melt butter in a small skillet over low heat. Add salt and sage. Stir in heavy cream. Toss the ravioli with the brown butter sauce. Serve with arugula, parmesan cheese and pecans.

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