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