By Lynn
Fredericks
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Kid’s Meals Home |
Lynn Fredericks intro
Recipe by Lynn Fredericks,
author: Cooking
Time is Family Time
Homemade
Pumpkin Ravioli with Parmesan and Amaretti di Saronno
Yield: 6 servings
This delectable recipe is a festive Christmas specialty of Northern Italy.
The rich ravioli make an ideal first course, followed by a wonderful meat
main course with a salad. Because of pumpkin's inherent sweetness, it's
always a big hit with kids. Pumpkin also offers mega doses of Vitamin A and
substantial phosphorus and potassium. You and your children can make your own
puree by following the directions for a butternut squash puree. There's one
described in the Butternut Soup recipe in my book. (Replace the
stock with the same amount of water.) When you puree, use less cooking liquid
so it will be very thick, not runny. You can freeze it in plastic
bags/containers in 1 cup portions, and use as needed in various recipes
throughout the winter.
For
the ravioli filling:
- 3 cups canned or fresh pumpkin puree
- 4 Tablespoons (1/2 stick) butter
- 1/2 cup Parmesan cheese (brick or pre-grated)
- 1/4 cup heavy cream
- 3 cardamom pods
- Dash of kosher salt to taste
To fill the ravioli:
- 1-2 eggs, slightly beaten
- 1 package wonton wrappers or use the recipe for ravioli dough
- cornmeal or cornstarch
- 2 tablespoons olive oil
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D
is for Dumplings
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For the topping:
6 amaretti cookies, crushed (optional)
More freshly grated Parmesan cheese for garnish
Equipment: rolling pin or mortar and pestle, cookie cutters (optional)
To make the filling:
1. In a medium saucepan, warm up the pumpkin puree over medium heat. Add the
butter and stir until melted. While the puree is heating, older children can
grate the Parmesan cheese if not using pre-grated. Blend in the cheese to the
warm puree, stirring with a wooden spoon until it is melted and evenly
distributed. Everyone should get a chance to stir. Remove from the heat, and
stir in the heavy cream, mixing thoroughly.
2. Have the children open the cardamom pods and crush the seeds in a mortar
and pestle or with a rolling pin on a cutting board. Let them gather the
seeds and stir into the pumpkin puree mixture. Set mixture aside to cool.
To fill and cook the ravioli:
(Note: fresh pasta, including wonton dough, dries out quickly so you will
want to have your choice of filling ready at this time to fill them.)
1. Unwrap the wonton wrappers and remove about eight sheets. Cover the
remaining squares with a cloth and reserve. Have your children select a
pastry cutter or cookie cutter about 3 to 4 inches in diameter. Cut out the
desired ravioli shapes. Place them on a cookie sheet in pairs, and cover with
a towel. The wonton skins are now ready to be filled.
2. Sprinkle a baking sheet with cornmeal or cornstarch and set aside. If you
are using the amaretti cookies, have children crush them by placing the
unwrapped cookies in a towel, covering them and crushing them with a rolling
pin. Now let the kids use a pastry brush and "paint" a line of beaten egg,
egg wash "glue," on the edges of the ravioli. Using a spoon place just enough
filling into the center of one piece of cut out dough, leaving a one-half
inch margin along the sides. Press an identically shaped ravioli over the one
with filling and egg wash.
3. Show the children how to carefully pinch the two pieces of dough together,
making sure the filling does not ooze out. A fork can also be used to crimp
the ends closed, this is easier for most small children. Place the finished
raviolis under a towel on the prepared baking sheet, keeping them separate so
they do not stick together.
4. Add the olive oil to a pot of boiling water and, using a slotted spoon,
carefully place the ravioli in the pot. After a few minutes, very carefully
remove one with a slotted spoon and test for doneness. They're done when the
pasta is still slightly chewy--don't cook too long or they will fall apart!
Serve with more butter and Parmesan and sprinkle the crushed amaretti cookies
over the top as a crowning touch for a delectable sweet/salty effect.
