Shitake-Pumpkin Ravioli

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Recipe from cookbook Squash – A Country Garden Cookbook by Regina Schrambling. Ravioli are surprisingly easy to make if you start with prepared pasta dough or wonton wrappers. Canned pumpkin makes the firmest filling.

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Shitake-Pumpkin Ravioli

3 tablespoons butter
1 tablespoon extra virgin olive oil
16 shitake mushrooms, finely diced
2 shallots, finely chopped
2 cloves garlic, minced
1 teaspoon tamari soy sauce
1 teaspoon minced fresh sage leaves
1-1/2 cups canned pumpkin puree or very dry buttercup puree
3/4 cup grated parmesan cheese, plus additional cheese for garnish
1/2 cup dried bread crumbs
Salt & fresh ground pepper to taste
2 egg whites, divided
2 packages (48) wonton wrappers
Sage Butter (see recipe below)

In large skillet melt butter and olive oil. Add mushrooms, shallots, and garlic; saute for approximately 10 minutes or until tender. Stir in the tamari and sage; raise heat to high and cook, stirring constantly, 3 to 5 min or until mushrooms start to darken. Remove from heat and transfer to a large bowl and let cool slightly. Stir in pumpkin puree, parmesan cheese, and bread crumbs. Season with salt and pepper. Blend in egg white.

Spoon 1 teaspoon of filling slightly off-center of each wonton wrapper. Brush edges with remaining egg white; fold over to form triangle and press edges together firmly to seal. Wrap in plastic film and refrigerate for at least 1 hour before cooking (overnight is okay).

Bring a large pot filled with water to a boil. Add salt to taste and return to boil. Gently lower the ravioli into the pot and cook until just al dente, approx. 3 to 4 minutes (they are done when they float to the surface). Note: I lowered the cooking temp to less than boiling. It took a little longer to cook but the risk of them breaking apart is reduced. Remove with slotted spoon and drain well.

Prepare Sage Butter. Drizzle the sage butter over the ravioli. Serve with additional parmesan cheese and black pepper.

Makes 4 to 6 servings.

Sage Butter:
8 tablespoons butter
16 fresh sage leaves, julienned

Melt butter in small saucepan; add the sage and cook for 2 to 3minutes to infuse the butter.