Savory Fried Pumpkin Ravioli

Ingredients

• 1 medium pumpkin (use sugar or pie pumpkin to yield 2 1/2 cups cooked pumpkin)
• 1/2 cup whole milk ricotta cheese
• 1 egg
• 1/4 cup parmigiano-reggiano cheese, freshly grated
• 2 teaspoons sea salt (plus extra for sprinkling over cooked ravioli)
• 1/2 teaspoon fresh ground pepper
• 1 whole nutmeg, for freshly grinding into filling and over fried ravioli
• 1 (12 ounce) package wonton wrappers (approx 48 pieces)
• extra virgin olive oil, for roasting pumpkin and frying

Directions

1. 1

   Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.

2. 2

   Generously coat inside and outside of pumpkin halves with EVOO.

3. 3

   Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.

4. 4

   Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.

5. 5

   Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.

6. 6

   To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.

7. 7

   Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.

8. 8

   Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.

9. 9

   Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.