Wow, Pumpkin Jam Is So Good

 

This is a Portuguese recipe I found and couldn’t wait to try it. Let me make this clear, I DID NOT CAN THE PUMPKIN. The pumpkin is too dense for us to can the bacteria out to be safe. I made half pints and put them in the freezer. 

 So far I have place some pumpkin jam on toasted bread with goat cheese, topped with roasted pumpkin seeds and a few pomegranate seeds. Very yummy.

The other day I was talking with my sister and she said “ what about ravioli.” My mind was spinning with ideas and ingredients. The next day I was at the store gathering ingredients for my new recipe, Pumpkin Ravioli. 

I used one half pint jar of the pumpkin jam with some ricotta cheese, parmesan cheese , a little nutmeg and an egg. Whipped it together and placed a dollop in a wonton wrapper,( yes, I use wonton wrappers for ravioli), ran water on the outside edge of the wrapper, folded it over and sealed the wrapper. I placed some of the ravioli on a cookie sheet with flour and put them in the freezer and then placed the ravioli in a plastic bag and froze them for later.  

I used a shallow pan to boil the ravioli and keep a close eye on them. They only take a few minutes to cook. 

For the sauce, I made a brown butter sage with some toasted pecans. Out of this world. 

I’m still thinking of ways to use it,  maybe baking with it next.  

I will let you know what I come up with. 

See you in class 

2 thoughts on “Wow, Pumpkin Jam Is So Good

Please share your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s