Pumpkin Ravioli with Broth
In the 50 years since Texan Diane Halferty trained at Cordon Bleu, she's created many healthful recipes for friends and family. She makes these ravioli with fresh pasta sheets, but won ton skins work fine too.
- 1 Tbs. olive oil
- 1 large leek with white and light green parts, rinsed and thinly sliced (1 ¼ cups)
- 1 14-oz. can low-sodium vegetable broth
- 1 Tbs. chopped fresh sage (or 1 tsp. dried sage)
- ⅛ tsp. ground white pepper
- ¼ cup water
- 1 Tbs. cornstarch
- 1 15-oz. can puréed pumpkin
- ¼ cup freshly grated Parmesan cheese, optional
- ½ tsp. fennel seeds, coarsely crushed
- ¼ tsp. salt
- ¼ tsp. freshly grated nutmeg
- 1 10-oz. pkg. won ton skins
- 1 large egg, beaten
1. 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 can make Broth up to 2 hours ahead; just reheat before serving.
2. To make Ravioli: Mix pumpkin, cheese, if using, fennel, salt, and nutmeg in bowl. Place 1 tsp. 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.
3. 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.
February 2006 p.10