Pumpkin Ravioli Triangles Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: butter or margarine,
2 medium: onions, chopped
1 tbsp: fresh ginger, minced
1 clove: garlic, pressed
1 tbsp: curry powder,
16 ounce: canned pumpkin,
1 cup: ricotta cheese,
1 large: egg,
1 large: egg YOLK,
Directions:
: pn salt
6 dozen won-ton wrappers
: -(3" squares)
1 lg egg WHITE -- slightly
: beaten
^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and
garlic. Stir often over medium heat until onion is limp, about 10
minutes. Remove from heat. ^ Add curry powder; stir about 1 minute.
Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt.
Makes 4 cups. ^ Cover the pastry in plastic to keep moist. Place 1
wrapper on a board; place a scant tablespoon of pumpkin filling in
center. Brush edges of wrapper with egg white. Fold wrapper over to
make triangle. Press edges together to seal. ^ Place ravioli on a
flour-dusted baking sheet; cover with plsatic wrap. Repeat to make
more ravioli. MAKE AHEAD: CHILL-refrigerate up to 1 hour.
FREEZER-freeze until firm, then thaw 3 minutes to loosen enough to
move the ravioli and transfer to airtight containers. Freeze up to 1
month.
TO COOK all. In 2 pans (5 to 6 qts each) bring 3 qts water to boiling
over high heat. Add half the ravioli to each pan. Cook uncovered over
medium heat (water should simmer gently) just until heated through:
4-5 minutes (5-6 if frozen).
[mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989
From: Date:
Source from luhu.jp
6 dozen won-ton wrappers
: -(3" squares)
1 lg egg WHITE -- slightly
: beaten
^ In a 10- to 12-inch frying pan, combine butter, onions, ginger and
garlic. Stir often over medium heat until onion is limp, about 10
minutes. Remove from heat. ^ Add curry powder; stir about 1 minute.
Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt.
Makes 4 cups. ^ Cover the pastry in plastic to keep moist. Place 1
wrapper on a board; place a scant tablespoon of pumpkin filling in
center. Brush edges of wrapper with egg white. Fold wrapper over to
make triangle. Press edges together to seal. ^ Place ravioli on a
flour-dusted baking sheet; cover with plsatic wrap. Repeat to make
more ravioli. MAKE AHEAD: CHILL-refrigerate up to 1 hour.
FREEZER-freeze until firm, then thaw 3 minutes to loosen enough to
move the ravioli and transfer to airtight containers. Freeze up to 1
month.
TO COOK all. In 2 pans (5 to 6 qts each) bring 3 qts water to boiling
over high heat. Add half the ravioli to each pan. Cook uncovered over
medium heat (water should simmer gently) just until heated through:
4-5 minutes (5-6 if frozen).
[mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989
From: Date:
Source from luhu.jp