Q1: What is the absolute secret to getting a good, tight seal on my wonton ravioli so they don't fall apart?

There are two main secrets! First, be sure to use the egg wash as your "glue." It is much more effective than just using water. Second, and most importantly, as you are pressing the two wrappers together, be sure to gently press out all of the air bubbles from around the filling before you seal the final edge. Trapped air is the number one cause of ravioli bursting open as they boil.

Q2: What is "brown butter," and how do I make it without burning it?

Brown butter ( beurre noisette ) is a classic French technique of simply cooking butter until the milk solids toast and turn a nutty brown color. The secret is to use a light-colored skillet so you can see the color changing, and to swirl the pan over a medium heat. The butter will melt, then it will foam up, and then, as the foam subsides, you will begin to see little, brown specks forming on the bottom of the pan and it will smell incredibly nutty and fragrant. At that point, it is ready!

Q3: Can I make these ravioli ahead of time and freeze them?

Yes, this is an absolutely perfect make-ahead and freezer-friendly meal! The best method is to assemble the uncooked ravioli and freeze them in a single layer on a parchment-lined baking sheet. Once they are frozen solid, you can transfer them to a freezer bag. You can boil them directly from frozen for a super-fast, impressive meal.

Q4: Where do I find wonton wrappers in the grocery store?

You can typically find square wonton wrappers in the refrigerated section of your grocery store, usually near the tofu and other refrigerated plant-based products, or in the fresh produce section.

Q5: Can I use a different kind of nut for the topping?

Of course! While the buttery flavor of pine nuts is fantastic here, this dish would also be absolutely delicious with a sprinkle of toasted, chopped walnuts or hazelnuts .

The Easiest Homemade Pumpkin Ravioli

The Easiest Homemade Pumpkin Ravioli (with Wonton Wrappers!)

A semi-homemade recipe for a sophisticated pumpkin ravioli that uses wonton wrappers as a quick and easy substitute for fresh pasta dough. The filling is a simple, savory mixture of cooked pumpkin puree, garlic, and chili powder. Two wonton wrappers are sealed around the filling with an egg wash to create each ravioli. After being briefly boiled, the ravioli are served topped with a rich brown butter sauce, shaved Parmesan cheese, toasted pine nuts, and fresh sage.

Author: Evelyn

Ingredients

1 stick (8 tablespoons) unsalted butter
2 cloves garlic, minced
1 (15-ounce) can pumpkin puree
Kosher salt
1/4 teaspoon chili powder
1/4 cup pine nuts
1 large egg
48 wonton wrappers
1 1/2 cups shaved parmesan cheese
6 sage leaves, rolled and very thinly sliced
Freshly ground pepper

Instructions

Make the Filling and Brown Butter: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for a couple of minutes until fragrant, but not browned. Add the pumpkin, 1/2 teaspoon of salt, and the chili powder. Cook for a few minutes, stirring, to warm through. Remove from heat and let cool slightly.
Toast the pine nuts in a small, dry skillet over medium-low heat until golden. Set aside.
In the same small skillet, melt the remaining 6 tablespoons of butter over medium-high heat. Continue to cook, swirling the pan, until the foam turns golden brown and it smells nutty. Immediately remove from the heat.
Assemble the Ravioli: Beat the egg with 1 tablespoon of cold water to make an egg wash.
Lay out a few wonton wrappers. Spoon about 2 teaspoons of the pumpkin mixture in the middle of each. Brush the egg wash around the pumpkin on the wrapper.
Place a second wonton wrapper on top of each one. Press the wrappers together, gently pressing out any air bubbles as you seal the edges. Trim the edges with a knife or square cutter. Repeat with the remaining wrappers and filling.
Cook and Serve: Bring a large pot of salted water to a boil. Drop a few ravioli at a time into the boiling water and cook for 1 1/2 to 2 minutes.
Remove the cooked ravioli with a slotted spoon and place on serving plates.
Spoon a little of the browned butter over the ravioli, then sprinkle with the shaved parmesan, sliced sage, toasted pine nuts, and a little pepper.

Notes

Using wonton wrappers is a clever and convenient shortcut that mimics fresh pasta dough for the ravioli.
The sauce is a simple but elegant brown butter (beurre noisette), which adds a rich, nutty flavor to the dish. Watch it carefully as it can go from brown to burnt very quickly.
It is important to cook the ravioli in batches to prevent them from sticking together and to maintain the water’s boil.

Find it online: https://cookupjoy.com/pumpkin-ravioli/