When I go for my fruit and veggie pickup at my CSA it is kind of like an assembly line. I go down the line and take the designated number of each item out of its box. It is pretty good as long as you get there early. I make a point to go during lunch because it is always pretty picked over by the time I get finished with work.
Last week the last items on the table were pumpkins. Not jack o’lantern style pumpkins. Just little guys in a deep orange color. I immediately though “What the heck am I going to do with this?” We are not really “seasonal decorators” at Duke’s House.
Sadly, last year we didn’t even bother to put up our Christmas tree. Yes, it is that bad. Part of that was Duke’s fault. He was still just a little guy and we didn’t trust him not to eat it or knock it over.
This year Duke+Christmas tree will still be a little dicey. He has about zero sense of spacial relations and has no idea where his tail is and what it may be knocking over. Maybe next year. With plastic ornaments.
Back to the pumpkin. I finally read the CSA newsletter that tells you what types of fruits and veggies you have. Usually this whole identifiying the produce thing is pretty self-explanatory, but it was helpful to know that the ugly little pumpkin was a pie pumpkin. Aha!
Knowing that if I baked a pie Chris would have one slice and I would end up devouring the remainder, I decided to find an alternate use for that thing. Pumpkin Ravioli it is. Yet another dish to get the Duke’s House “We could serve this to other people.” seal of approval!
This was seriously good. I can’t wait to eat the leftovers!
From The Picky Eater.
- For ravioli
- 1 1/4 cups pumpkin purée
- 2 tablespoons dry breadcrumbs
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 28 wonton wrappers, round would be best
- 1 tablespoon cornstarch
- Cooking spray
- For Gorgonzola Sauce
- 1 cup fat-free milk
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tablespoons chopped walnuts, toasted
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
- Scrape the pumpkin into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper.
- Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon.
- Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
- Fill a large pot with water; bring to a simmer.
- Add half of ravioli to the pot (cover remaining ravioli with a damp towel to keep from drying).
- Cook 2 minutes or until done (do not boil), stirring gently.
- Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm.
- Repeat procedure with remaining ravioli.
- To improve the texture of the wontons, heat a pan over medium heat, spray it lightly with cooking spray, and quickly pan-fried the ravioli to make their texture “crispier” and more ravioli like on the outside.
- Combine milk and flour in a saucepan, stirring with a whisk.
- Bring to a boil; cook for 1 minute or until thick, stirring constantly.
- Remove from heat. Add butter, stirring until butter melts.
- Gently stir in Gorgonzola.
- Place 7 ravioli in each of 4 shallow bowls, and drizzle each serving with 4 tablespoons Gorgonzola mixture.
- Sprinkle each serving with 1 1/2 teaspoons walnuts.
- Serve immediately.
Servings ~ 4
Calories ~ 350, Fat ~ 12 g, Carbohydrates ~ 48 g, Protein ~ 14 g