I’ve been killing it in the kitchen lately so when I saw a recipe for ravioli with wonton wrappers I was intrigued and decided to try it. Man was it easy and delicious.
Pumpkin & Zucchini Ravioli
1 package wonton wrappers
1/2 can pumpkin (or fresh! we did some some sugar pumpkins at the store)
1/2 of zucchini, shredded
2 cloves minced garlic
2 tbls cream cheese
1/4 cup chedder
Salt & Pepper to taste
Piece of cheesecloth
Take shredded zucchini and press of excess moisture with a few paper towels & pour into bowl. Add 1/2 can of pumpkin, cream cheese, cheese and a dash of salt and pepper. Mix well.
Take out your wonton wrappers and in the center of each one, place a small dallop of pumpkin zucchini mixture. Don’t over do it or your ravioli will squeeze out (and honestly it will take a ravioli or 2 to get it right!). Wet half of the wrapper and pull the other half together to form your ravioli. Press firmly and place on a plate.
Continue until you’re out of mixture or wrappers!
In a boiling post of water, gently add the ravioli and cook for 4-6 minutes (until translucent). Pull them out individually and place on a plate. You can do a pasta sauce though I prefer a mix of tomato and cream sauces.
**Alternatively, I also made these for a party as wontons - fried up really really nicely! Probably going to make them again for Thanksgiving!
Easy Creamy Cheese Sauce (for pasta or veggies!)
3 tbls butter
1/4 half & half or cream
1/2 tbls of flour
3/4 cup of shredded cheese (I use anything here - smoke gouda is my fave but chedder, monterey or provolone works too)
2 tbls of tomato paste - Optional
Melt the butter until it bubbles. Once bubbling, mix in flour and whisk. Cook for 2-4 minutes until the butter and flour get a tad brown. When browned, add the half & half or cream and whisk vigorously. Cook until it starts to thicken. Remove from heat and stir in the cheese and tomato paste. Pour over ravioli and serve!