Crispy Pumpkin-Sage Ravioli
Fried sage is a crispy contrast to the tender ravioli.
Ingredients1 15-ounce canned pumpkin
3 sprigs flat-leaf parsley, leaves removed and minced
15 sage leaves, 4 leaves minced, remaining left whole
1 large egg
1 tablespoon breadcrumbs
1 teaspoon aged balsamic vinegar, plus more to taste
1/4 teaspoon salt, plus more for pasta water
1/4 teaspoon pepper, plus more to taste
1/8 teaspoon nutmeg
36 square wonton wrappers
1/4 cup canola oil
1 tablespoon extra virgin olive oil
1/3 cup Parmigiano-Reggiano cheese, grated
Nutrition FactsServes 4. Per serving: 348 calories, 10 g fat (2.5 g saturated), 52 g carbohydrates, 12 g protein, 4 g fiber, 836 mg sodium (37% Daily Value).<
Directions1. Scoop pumpkin into a nonstick skillet over medium-high heat. When it begins to sizzle reduce to low, stirring occasionally, until thicker, about 10 minutes. Remove pumpkin from heat. While still warm, stir in parsley and sage and let mixture cool slightly. Meanwhile, separate egg, reserving both white and yolk. When pumpkin and herbs are cool, add egg yolk, breadcrumbs, 1 teaspoon balsamic vinegar, salt, pepper, and nutmeg and stir until smooth.
2. Line two cookie sheets with parchment paper and lay 8 wonton wrappers on each. Whisk egg white until it begins to foam and brush onto each of the wonton wrappers. Working quickly to prevent egg whites from drying, place a spoonful of pumpkin filling in the center of each wrapper. Cover each with a second wrapper, pressing gently over the mound of filling with fingers to push air pockets out and pressing firmly at the edges to seal. Cover the pans with damp towels until ravioli are ready to be cooked.
3. In a small skillet, heat canola oil over medium-high heat until very hot but not yet smoking. (Oil should sizzle a pinch of flour on contact.) Place a few layers of paper towel near the stove. Remove remaining sage leaves (about 12) from stems and drop whole leaves into the hot oil, turning once. Using a slotted spoon, immediately remove once they are crispy but not yet brown, about 45 seconds, and set on paper towel to drain.
4. Bring a large pot of salted water to boil. Using a slotted spatula and working in batches, gently place ravioli in water and cook until they are tender and rise to the top of the pot, about 3 minutes. Drain well and pat dry with a paper towel to remove excess water.
5. Warm olive oil in a large skillet over medium–low heat. Place drained ravioli in the pan to coat with oil.
6. Remove and arrange ravioli on a plate or pasta bowl. Sprinkle with Parmigiano and drizzle with balsamic vinegar and a few grindings of fresh black pepper. Top with crispy sage leaves.