Wednesday, October 24, 2007

WFD? Pumpkin & Parmesan Ravioli with Rapini & Pine Nuts

Now that have I moved into the second trimester of this pregnancy, I can feel my energy creeping back. It feels good--maybe a little too good. Uh oh, do I really have this many things on the go?
As we speed toward the holidays and with the impending baby arriving soon after, it’s as if a fire has been lit under us to get some of the house projects wrapped up—I mean, started--which, as anyone who knows us can testify, means renovations.

So, let’s see. There is wall paper to strip, closets to build, flooring to lay and painting all around. I’ve also taken on a small, weekly catering contract that helps keep me even busier in the kitchen. All this on top of our usual active schedule makes for some long days.

I like to work, I really do, I don’t really know how to not be busy, but when my doctor is telling me I have low blood pressure and to slow down, I realize I have to try and not do quite so much.

That brings us to our recipe for tonight’s dinner. It involves a shortcut. Although I am not one to regularly open a can of soup or bake from a mix, I am not opposed to simplifying recipes or eliminating steps such as this one.
I have used dumpling skins on occasion to make ravioli or tortellini and find that they are a superb alternative to the time-consuming homemade pasta dough. I would love to haul out my pasta machine in the afternoon and spend an hour or so playing with dough, but I don't always have the time or energy. Although the taste of fresh pasta is hard to beat, these dumpling skins at least provide great texture and look pretty good too!

Pumpkin recipes are popping up all over the place and so I'll add my two cents with this ravioli recipe. The squashes are particularly beautiful this fall and if you live anywhere near a market, you should get out and enjoy the colours.

The bitter rapini is a perfect contrast to the rich filling of the ravioli and the pine nuts provide a needed crunch. Of course, no pasta is complete without some shavings of Parmesan!

This is a quick supper to put together. Have your partner toss a salad and let the kids grate the Parmesan. You can fill the ravioli while your water is coming to a boil and before you know it, dinner is on the table.

Pumpkin & Parmesan Ravioli with Rapini, Brown Butter and Pine Nuts
Serves 6

2 cups firm pumpkin puree
½ cup grated parmesan
1 egg yolk
¼ teaspoon white pepper, ground
1 teaspoon salt
1 pkg dumpling skins (available at most Asian grocers)
1 small bunch of rapini
¼ cup pine nuts, toasted
¼ cup butter

Bring a large pot of salted water to a boil.
In a small pan, melt butter and cook gently until it browns lightly. Set aside.
Trim rapini, removing tough stalks and keeping the heads. Blanch or sauté lightly, season ,and reserve for dish.

Prepare filling by combining pumpkin puree, Parmesan, egg yolk and seasoning. Have a small dish of water on hand. Place about a tablespoon of filling in the center of a dumpling skin. Dip your finger in the dish of water and run your finger around the edge of the skin to moisten. Top with another skin and press firmly around edges. Repeat with remaining filling and dumpling skins.

Drop into rapidly boiling water and boil for two minutes. Drain and toss with brown butter and warm rapini. Transfer to a serving dish, sprinkle with pine nuts and parmesan. Serve at once.
Makes about 24 ravioli.


Valerie Harrison (bellini) said...

The skins would make ravioli so much easier. The pumpkin ravioli sounds like the perfect use for a pumpkin I have on the deck.

Anonymous said...

I would never have thought to try the skins. I haven't wanted to look at pumpkin since Thanksgiving, but I may have to give this a try.

Tammy said...

These look absolutely delicious and, since you made them, I know they must be.

I just made a big batch of pumpkin soup the other day - love the fun things you can do with pumpkin!

And the market with all the squashes looks amazing - I'll fly right over. :)

Anonymous said...

thanks for leaving a comment on my blog :) I have enjoyed reading your posts - especially liked this one and the one on homemade doughnuts! My mother tells me that her mom made these for her when she was a little girl - she loved the little round centres. They look wonderful and look forward to trying your recipe. Please keep in touch.

Deborah said...

I love pumpkin in any form, so I'm always up for another pumpkin recipe!! I've used the wrappers before as a shortcut and they do save time!!

Angel said...

This looks delicious. I have pumpkin already, and I wonder if the recipe would taste as good substituting wanton wrappers which I have a plethora of in the freezer. What do you think?

Patricia Scarpin said...

The dish is so beautifully presented, Aimée!
And the filling... yummy! Parmesan makes me happy. :)

winedeb said...

Perfect! A ravioli that I do not need to make pasta! I cannot wait to try this! Photos are lovely!

Sylvia said...

First of all. Thanks for be stopping in my blog. Sometimes I buy this skin for made raviolis, is more easier,I agree. I love the filling that you used and the pine nuts was a great idea. I think that addition gave a touch of freshness at your dish.

greensgal said...

Beautiful photo, wonderful recipe. This is a great blog, will recommend it to neighbors with young children.


Amanda at Little Foodies said...

Delicious! Most days I'd want the ready made skins, being rather sloth like!

Cookie baker Lynn said...

Wow, you are nesting in a big way. Your ravioli sounds good (and healthy!).

Aimée said...

Hi Valli- That depends on how long your pumpkin has been out there! :)I roasted one the other day that I had kicking around the house for a while and was sorely disappointed with the taste!

Hi mlindley- Hah! Pumpkin overload, eh? That's typical for this time of year.

Hi Tammy- The guest room is a little torn up right now, you better wait a bit.

Hi Erika- I enjoyed your blog as well. I'll be seeing you...

Hi Deborah- You've been doing some great stuff with pumpkin-it shows how much you love it!

Hi Angel- They should work, I think they are a bit more delicate, though, so I am not sure how they would hold up. Thanks for the visit, BTW!

Hi Patricia- Thanks! I know, I could put Parm on just about anything!

Hi winedeb- ...and what wine would you pair with this?

Hi Sylvia- Welcome to UtHC! So glad you liked the dish, thank you very much.

Hi Greensgal- Thank you for visiting UtHC! Please do pass on this blog.

Hi Amanda- Oh, but you have to admit, it's pretty entertaining to make pasta with little helping hands.

Hi Lynn- I am perpetually nesting, I think!

Anonymous said...

I have never used dumpling skins - what an idea! I am pumpkin crazy so I will jump on this one!

Kajal@aapplemint said...

Hii Amiee , congratulations on ur pregnancy. Sorry i've not been following up and missed out the great news. Hope its going easy for you :D
Using wanton skins is a brilliant alternative.These look delicious.

Nora B. said...

This is such a pretty meal! I have been slacking off with the ravioli. After seeing yours, I feel inspired to make my own soon. I use dumpling skins too after I saw it on a blog last year.

test it comm said...

Winter squash are all over the farmers markets now. I am just getting into them. Pumpkin ravioli sounds good. I will have to add it to my list.

Aimée said...

Hi Caroline- I can't take credit for the idea, but I felt as excited as you when I first heard of it!

Hi Kate- Welcome back! Thanks for the congrats. I am happy for you that you will be soon returning home.

Hi Nora- Thanks!Inspiration is what it's all about!

Hi Kevin- Some of those winter squashes may be too sweet for this filling, but pumpkin works well.

Anonymous said...

I tried using gyoza papers for my ravioli before, and was really disappointed with the results. Perhaps it's because I like the egginess of homemade pasta. But, true, you need to set aside a few hours extra, which we don't always have.
But, mmmmm, dumplings.
Glad to have found your site!

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