oh! fresh pumpkins are just amazing! It’s hard to believe that these beauties were grown from just 3 tiny seeds which my neighbor gave me from her most perfect pumpkin. She planted the 3 seeds and brought over the little starts for me to put into the ground up on our hill. Then about 6 months later the vines started to spread across the hill–there were big green leaves and lots of pumpkin blossoms. Now we harvest about 6 pumpkins a week! My favorite way to enjoy them is stuffed inside a ravioli and the brown butter sauce is to die for! This time I made a Curried Coconut Pumpkin Ravioli, but, if you have some greens that you want to use up you can sauté them and make my delicious Pumpkin, Sage and Swiss Chard Ravioli.
Once the filling is prepared, these come together pretty quickly. If you have extra lay them flat on a sheet pan and freeze them in a single layer. Then store them in an airtight container.
Want to know what to do with all those pumpkin seeds? Check out my recipe for Roasted Pumpkin Seeds…easy to make, crunchy and delicious!
I hope you enjoy making ravioli as much as I do! Please leave me a comment and let me know how yours turn out.
- 1-2 fresh pumpkins, about 2-3 pounds
- won ton wrappers
- 1 can full fat coconut milk
- coconut oil for roasting
- 1T curry powder
- ½t cumin, ground
- ½t coriander, ground
- ½t cayenne pepper
- 1t coarse sea salt
- BROWN BUTTER SAUCE
- 1 strick unsalted butter
- ½c pecans, toasted and coarsely chopped
- ½t sage leaves, ground
- coarse sea salt
- Preheat your oven to 375 degrees.
- Next prepare the pumpkins. Wash them before you start to get any dirt off. Then using a sharp knife, cut them in half and rub the cut sides with some coconut oil. Place them cut side down onto a baking sheet and bake them for about 40-45 minutes. Check the pumpkins, the skin should appear wrinkly and darker and they should be soft to the touch--they will be very hot so be careful when you handle them. If they seem like they aren't quite done, leave them in for about 10 minutes longer. Remove them from the oven and let cool for 5 minutes.
- While they are cooling, toast your spices. In a small skillet, add the ground spices and toast them on medium low heat until you can smell them. Watch them carefully as they will burn quickly.
- Next scoop out the seeds with a large spoon and cut the halves into quarters. Peel them and cut them into large chunks.
- Next puree the pumpkin...depending on the size of your food processor, this might take a few times to do. Add a few pieces of the pumpkin into the bowl of a food processor fitted with an S blade. Adding ¼c of coconut milk at a time, process the pumpkin until it's smooth. Add 2t curry powder, ¼t cumin. ¼t coriander, ¼t cayenne and ½t salt. Pulse until combined. Taste and adjust seasonings. Add more coconut milk if needed. It should be the consistency of canned pumpkin.
- For this next step you will need a flat work surface and a small bowl of water to seal the edges of the ravioli.
- On your work surface, lay out a won ton wrapper and place 2t of the pumpkin filling in the middle. Dip your finger in the water and wet all four edges of the won ton. Place another wrapper on top and press down on the edges until the entire ravioli is sealed. If there are any open edges, the filling will seep out when you cook them. Repeat until all of the filling is used up. This will make about 40 ravioli. Cover the ravioli with a damp dishcloth until you're ready to cook them so that they don't dry out.
- Bring a pot of water to a gentle simmer. Add a few ravioli one at a time making sure not to crowd the pot. Simmer them for 2-3 minutes or until they float to the top. Remove them with a slotted spoon and place them into individual serving bowls.
- For the Brown Butter Sauce: Heat a skillet on medium heat and add the butter. When the butter is completely melted and foams up, it will separate and the fat of the butter will sink to the bottom and it will brown. This is what you want. Watch it carefully to make sure it doesn't burn. Turn off the heat and add the chopped pecans, the sage and the salt.
- Spoon the hot butter onto the rails and serve.