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The Missouri Baptist Heart Fair and Pumpkin Sage Ravioli with Balsamic Drizzle and Toasted Walnuts

2:29 PM, Jan 30, 2013   |    comments
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The Missouri Baptist Heart of the Family Event will be held this Saturday, February 2nd, from 9am - 1pm, at Missouri Baptist Medical Center, located at Highway 40 and Ballas Road.

Find out everything you need to know by visiting www.MissouriBaptist.org/HeartFair.

Pumpkin-Sage Ravioli with Balsamic Drizzle and Toasted Walnuts

Bring the warm flavors pumpkin, spice and toasted nuts to the table with this unique "pasta" made from a surprise ingredient

1(15-ounce)can pumpkin                                         

2 tablespoons dried bread crumbs                             

2 teaspoons brown sugar                                            

¾ teaspoon dried sage                                               

½ teaspoon salt                                                             

1/8 teaspoon ground white pepper                             

1/8 teaspoon ground nutmeg                                     

Cooking spray

25 wonton wrappers

 

Sauce:

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

5 tablespoons walnuts, toasted coarsely chopped

Minced fresh sage (optional)

Shaved Parmesan cheese (optional)

     

To make ravioli, combine pumpkin, bread crumbs, brown sugar, sage, salt, pepper and nutmeg in a medium bowl.  Stir until all ingredients are combined. Cover baking sheets with waxed or parchment paper.  Set aside.  Place a single won-ton wrapper on work surface; cover remaining wrappers with a damp towel to prevent drying.  Place slightly less than 1 tablespoon of pumpkin filling in the center of wrapper.  Dab water on won-ton edges; fold diagonally to form triangle, press edges firmly to seal.  Transfer to baking sheets; repeat with remaining wrappers and filling to make 25 ravioli.  Cover filled ravioli with damp towel during assembly process to prevent drying.

 

Bring a large pot of water to a simmer.  Add about 6 ravioli to pot; simmer until tender and ravioli float to surface, about 4 minutes.  Gently stir half-way through cooking to prevent sticking.  Avoid boiling.  Remove ravioli with slotted spoon; drain.  Lightly coat with cooking spray and keep warm until serving. Repeat with remaining ravioli.

 

To make sauce, combine oil and vinegar in a small bowl.  Whisk until well combined.

 

To serve, plate ravioli and evenly drizzle each serving with oil and vinegar mixture plus 1 tablespoon walnuts.  Top with minced fresh sage and shaved Parmesan cheese, if desired. Makes 5 servings.

 

Per serving: 260 Calories, 4 mg Cholesterol, 11g Fat, 1 g Saturated Fat, 487 mg Sodium, 35 g Carbohydrate, 4 g Fiber, 6 g Protein.   

 

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