Pumpkin Ravioli With Broth Recipe

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Ready in: 30-60 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
***Broth***
1 tablespoon olive oil
1 large leek (with white and light green parts; rinsed and thinly sliced)
1 can low-sodium vegetable broth (14 ounce size)
1 tablespoon chopped fresh sage
OR
1 teaspoon dried sage
1/8 teaspoon ground white pepper
1/4 cup water
1 tablespoon cornstarch
***Ravioli***
1 can pureed pumpkin (15 ounce size)
1/4 cup freshly grated Parmesan cheese (optional)
1/2 teaspoon fennel seeds -- coarsely crushed
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 package won ton skins (10 ounce size)
1 large egg -- beaten

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Directions:

To make Broth: Warm oil over medium heat in nonstick skillet. Add leek. and cook, stirring, 5 minutes, or until softened. Add broth, sage and pepper, and simmer 5 minutes.

Mix water and cornstarch in bowl. Add to broth, and simmer, stirring, 3 minutes or until slightly thickened. You make broth up to 2 hours ahead; just heat before serving.

To make Ravioli: Mix pumpkin, cheese, if using, fennel, salt and nutmeg in bowl. Place 1 teaspoon filling on middle of each won ton skin. Brush won ton edges with egg wash, and fold into triangle shape, pressing down to seal edges. Ravioli may be placed in plastic freezer bag and frozen up to 2 months.

To cook: Drop ravioli into large pot of boiling water. Cook 5 to 8 minutes, until pasta is al dente. Drain well, and transfer to shallow serving bowls. Top with warm broth.

This recipe from CDKitchen for Pumpkin Ravioli With Broth serves/makes 6

Recipe ID: 77933

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