Autumn Harvest Ravioli

Autumn Harvest Ravioli

·         1/2 cup canned or fresh pumpkin puree

·         1/2 cup butternut squash puree

·         4 ounces cream cheese, softened

·         1/4 teaspoon ground nutmeg

·         1/4 cup grated parmesan cheese, plus shaved parmesan for serving

·         1 large egg

·         Salt and pepper

·         32 pasta squares*

·         1/4 cup shelled pumpkin seeds, toasted

·         6 tablespoons butter

In a medium bowl, mix pumpkin, squash, cream cheese, nutmeg, parmesan, egg and 2 pinches each salt and pepper.

Line a baking sheet with parchment paper and set aside. Spoon a tablespoon of the pumpkin-cream cheese filling into the center of 16 pasta squares, brush the edges with water, top with the remaining 16 squares and press to seal, gently squeezing out air. Arrange in a single layer on the baking sheet.

Bring a pot of salted water to a boil. Meanwhile, in a large skillet, melt butter; keep warm.

Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat.

Divide the ravioli; season with salt and pepper. Scatter toasted pumpkin seeds and shaved parmesan on top.

* You can also use wonton wrappers.

The rich flavors of this sweet and savory dish are best paired with a Malbec.  For an unexpected choice, try the 2008 Familia Zuccardi Mendoza Vida Organica Malbec Rose.  This inexpensive Argentinean wine ($9) offers notes of strawberry with low alcohol and a dry finish that pair fantastically with this dish.  More traditional Malbec choices include the rich and aromatic 2007 Lockwood Vineyard Monterey Malbec ($15) with a complex flavor profile and easy finish, or the 2005 Arbor Crest Wine Cellars Wahluke Slope Vineyard Malbec ($28) offering a rich, spicy taste to compliment the fall vegetables.

To find other wines on VinoList - The Wine Database - click here

Interested in writing for us, please contact us.