For those of you who didn’t already know we are in this months issue of Local Wolves alongside some incredible ladies. We said we’d be using more pumpkin as it was our favourite fall ingredient … well we weren’t joking. Here is yet another delicious and easy way to make some impressive Homemade Pumpkin Ravioli with a crunchy pine nut and goats cheese sauce.
- One Butternut Squash (PUMPKIN WOO!)
- 1 small packet of Pine Nuts
- 200g of Popcorn
- 2 Goats Cheese
- Bunch of Parsley
- Sunflower Oil
- Wonton Skins
- Small bowl of flour (to dust your chopping board)
As always lets get chopping! By now you’re probably a professional at doing this because half our recipes require pumpkin. Alternatively you can buy ready made pumpkin purée and it will save you a whole lot of time .. but we dont’ want to be too lazy!
Once you’ve chopped up the pumpkin into small cubes, heat up a pot with a little olive oil and throw in the pumpkin.
Give it a quick stir and leave it to cook for just a couple of minutes, five minutes no more! You can add a little salt and pepper at this point too.
Cover the pumpkin with some hot water and leave to boil until soft so that you can purée it.
While the pumpkin is cooking, wash and chop your parsley. It adds some delicious flavours and also adds some colour. You can also cut up the goats cheese into little pieces, it will be sprinkled on top of the ravioli later on.
Now for the fun part: The popcorn! Lately popcorn is just a huge hit and although you could buy it at any store we recommend making your own. Plus it’s really fun and you’ll be sure it’s perfectly fresh, crunchy and healthy. So delicious that we started eating it all and forgot to use it as our garnish… Sorrrrrry!
Once the pumpkin is cooked, drain the water, add in a little butter and mash it all up till it’s nice and smooth.
Now for the slightly more tedious part the making of the ravioli, but it’s nothing you can’t do! Dust your chopping with some plain flour and place six sheets of wonton skin. The skins are really delicate to peel apart so make sure they’ve been in the fridge before so that they don’t all stick together.
Place the pumpkin purée in the center of three sheets and dampen the sides with a little bit of water. Cover it with the other three plain sheets and make sure the sides are nicely sealed to avoid any pumpkin oozing out!
The shape doesn’t really matter, it’s whatever floats your boat. We tried a few different things before going for triangles, but square works just fine as it’s the standard ravioli shape.
Fun Fact: In French Ravioli, sounds a lot like ‘Ravis au lit’ which means happy in bed … trust us you’ll be really happy in bed as you digest this delicious dinner !
While the pumpkin ravioli dries out a little from all the water you can get the pine nuts roasting. Put in some butter to a hot pan and add in two handfuls of the nuts. Leave on the fire until golden brown.
That’s it, the last ingredient to the recipe is ready. Place your ravioli onto a plate, pour your hot butter sauce and pine nuts, add the parsley, creamy goats cheese, some salt and pepper if you wish and THE POPCORN.
There you go, a delicious ravioli and cheese dish to impress your guest. Don’t forget the popcorn as it adds a different texture on top of the pine nuts. You can serve this as a light starter too if you wish it’s entirely up to you.
We hope you enjoy this recipe and let us know if you try it out. You can fill the ‘ravioli’ with anything you wish or even serve with a different sauce, tomato or cream would do too.
N & L
P.S: The next couple of posts are going to be adventure focused as we will be going on a mini Europe trip to Berlin, Amsterdam, Brussels and Paris. We are really excited to share our adventures with you and Liz will also be letting you guys know about her adventures in Morocco!