toasted pumpkin ravioli + goat cheese sauce

Halloween is over, but it's still fall!  And just ignore all the Christmas decorations in the stores, because we still have another fall holiday coming up: Thanksgiving.  Poor little Thanksgiving.  Christmas steps on its toes earlier and earlier each year.  But I still have pumpkin on the brain,and now in my belly, too, thanks to pumpkin ravioli.  If you would also like pumpkin in your belly, gather these items:

for ravioli:
1 package wonton wrappers
1 can pumpkin
1/2 cup ricotta
1/4 cup grated parmesan (or more if needed.  it will be.)
2 T bread crumbs (flavored or not, no matter)
3 T chopped fresh sage
1 T cornstarch
salt and pepper to taste

for sauce:
2 oz goat cheese
1 1/2 cup milk
1 T flour
1 T cornstarch (optional)
2 T butter
1 T chopped fresh sage
1/4 c walnuts
*serves about 4

First, empty the can of pumpkin on top of a double layer of paper towels and spread it out.  Top with another double layer of paper towels and press down to soak up some of the moisture.

Scrape this into a bowl and add ricotta...

parmesan...

breadcrumbs...

and cornstarch.

Chop up your fresh sage and add it to the filling mixture.  Shed a tear for the herb garden left behind in Illinois. 

Add some salt and pepper at your own discretion. 

Mix it up, taste, and decide to add more cheese.  It's always a good decision.  Because cheese is good.



Set your oven to 400 degrees and grab your wonton wrappers.  Plop about a teaspoon of the mixture in the middle of a wonton wrapper.

Wet two sides of the wrapper with water.

Fold it over and press the edges to seal.  It doesn't have to be perfect, and it won't matter if some of the filling is leaking out since we aren't boiling these.

Spray a cookie sheet with cooking spray, and then arrange your ravioli as you get them folded onto the pan.  Spray the tops of the ravioli once your pan is full.

Throw these into the oven for 10-12 minutes, or until they are browned and slightly crispy.  While these are baking, get out your sauce pan and pour in the milk.

Add the flour.

Bring sauce to a boil, stirring constantly with a whisk.

Don't become distracted by your husband and daughter dancing in the kitchen, or you will burn your milk to the bottom of your pan.

While your sauce is working on coming to a boil, toast your walnuts in a pan over medium heat.

Once your sauce starts thickening, turn off the heat and add the butter...

and goat cheese (I used the herbed kind).

Also add your sage.  If you like a really thick sauce (and I do) add the cornstarch.  Stir it all up until the cheese and butter is melted.  By now those raviolis should be nice and toasted.

Top the ravioli with your sauce and sprinkle the toasted walnuts over it.



Eat up!  These would also be great as an appetizer with the sauce as a dip, I do believe.  You could probably also swap the walnuts for hazelnuts or pine nuts, but I used what I had on hand.  These are pretty time consuming to prepare, especially when you're working with your left hand and taking pictures with your right.  But the ravioli could be assembled ahead of time and refrigerated until you're ready.

Happy fall eating!