Crispy Pumpkin Ravioli

Stuff a wonton wrapper with something delicious and you’re looking at nearly instant “homemade” ravioli. This recipe calls for a filling of super-quick canned pumpkin, but you could use fresh mini-pumpkin, butternut squash, or acorn squash purée. Just cut the pumpkin or squash in half, scoop out the seeds, and bake it until it is tender. Scoop out and season the flesh, then use in place of the canned pumpkin to stuff the wontons.

Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 45 minutes

1/3 cup pine nuts
5 tablespoons unsalted butter
1 small onion, chopped (about 1/2 cup)
1 garlic clove, minced (about 1 teaspoon)
1 teaspoon rubbed sage
One 15-ounce can pumpkin puree
2 ounces Italian fontina cheese, coarsely grated (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
48 square wonton wrappers, thawed if frozen
2 tablespoons vegetable oil
One 14 1/2-ounce can chicken broth or 1 3/4 cups homemade Chicken Stock
Rinsed and dried fresh sage sprigs and chopped chives
3 ounces Parmigiano-Reggiano cheese, finely grated (about 1 cup)

Preheat the oven to 400° F. Spread the pine nuts on a rimmed baking sheet and bake until the nuts begin to brown, about 4 minutes. Remove the nuts to a bowl and return the pan to the oven to stay hot until the ravioli are ready to bake.

Melt 2 tablespoons of the butter in a small skillet over medium-low heat. Add the onion, garlic, and sage and cook until the onion has softened, about 8 minutes; transfer to a medium bowl. Add the pumpkin, Fontina, salt, and pepper to the onion mixture.

Working with 4 wonton skins at a time (keep the others covered with plastic wrap), arrange them on a lightly floured surface and place a mounded tablespoon of the mixture in the center of each. Lightly brush the edges of the wrapper with water and put a second wrapper over the first, pressing down around the filling to force out the air and seal the edges well. Make more ravioli with remaining wrappers and filling in the same manner.

Remove the hot baking sheet from the oven, brush it with some of the oil, and arrange the ravioli in one layer. Brush the tops of the ravioli with the remaining oil. Return the pan to the oven and bake the ravioli for 8 minutes. Turn the ravioli over and bake another 8 minutes.

Meanwhile, heat the chicken broth in a small saucepan over high heat until hot and the remaining 3 tablespoons butter in a small skillet until it is nut brown. Arrange 6 ravioli in each of four bowls, spoon one fourth of the broth over each portion. Top each serving with some of the butter, pine nuts, herbs, and Parmigiano-Reggiano.
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