Shiitake-Pumpkin Ravioli
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 4
An Asian twist on an Italian classic, these sesame, squash, mushroom and ginger-filled wontons are super simple when you rely on store-bought wrappers and canned pumpkin. 12 ravioli per serving.
Ingredients
- 1 tablespoon extra virgin olive oil shopping list
- 16 shitake mushrooms, stemmed and finely diced shopping list
- 1/2 cup onion, minced shopping list
- 1 clove garlic, minced shopping list
- 4 tsp grated fresh ginger shopping list
- 1 teaspoon low-sodium soy sauce shopping list
- 1 1/2 cups canned pumpkin puree shopping list
- 1/4 cup toasted sesame seeds shopping list
- 1/3 cup shredded zucchini shopping list
- 1/2 cup low-fat silken tofu, mashed or pureed shopping list
- 2 tbsp dry whole-wheat breadcrumbs shopping list
- 1 tsp fresh ground pepper shopping list
- 48 square wonton wrappers shopping list
How to make it
- In large pan, heat olive oil.
- Add mushrooms, onion, garlic and ginger.
- Cook over medium-low heat for approximately 7-8 minutes or until tender.
- Stir in the soy sauce, then raise heat to high.
- Cook, stirring constantly, 5 minutes.
- Transfer to a large bowl and let cool slightly.
- Stir in pumpkin puree, sesame seeds, zucchini, tofu and bread crumbs. Add pepper and fold in well.
- Working in small batches, spoon 1 teaspoon of filling slightly off-center of each wonton wrapper (keep remaining wontons under a damp towel).
- Brush edges with water and fold over to form a triangle. Press edges together firmly (I use a fork) to seal.
- Wrap well, and refrigerate for 1-24 hours before cooking, or lay onto a baking sheet and freeze before transferring to a bag for storage (they will keep in the freezer about 3 months).
- Bring a large pot of salted water to a boil.
- Reduce the heat to a simmer and lower the ravioli into the pot.
- Cook until they float to the surface, about 4 - 5 minutes.
- Remove with slotted spoon and drain well.
- Serve with any sauce of your choice, or plain.
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