Pumpkin Ravioli a la Pub Drop

pumpkin1
pumpkin1
pumpkin2
pumpkin2

Thanks for the guest spot on the blog, Lorrie!  We’re longtime pals of Bob and Lorrie’s back from their “City” days.  Love that they’ve escaped the urban daily grind for more natural climes, but we miss them dearly!  Pub Farm Drop has been a great way to keep in touch and get great farm-fresh produce every week.  I frequently suffer from the common debilitating condition “Eyes Bigger Than My Stomach.”  Sometimes it gets so bad, it’s “Eyes Bigger Than My Kitchen.”  Recently, Bob and Lorrie showed up with these beautiful, gnarly, knobby, smooth, multi-colored, creamy, all-around-fascinating pumpkins.  Of course, I had to have them, October being National Pumpkin Month!  Now what to do with them…

I’m not much of a sweets person, I typically trawl for the savory dishes like the delish Afghan pumpkin dish “Kaddo Borwani”.  There’s an Afghan restaurant in Baltimore, The Helmand, famous for their aromatic and delectable food, the pumpkin there is not to be missed (recipe here from the Baltimore Sun).  One of my fave soups from when I started cooking for myself in college is this super simple Southwestern-style pumpkin soup recipe from Bon Apétit; it’s basically mix, heat, serve.  I thought I’d try out pumpkin ravioli for the first time, had a pack of wonton skins (don’t judge me, it was a school night), and some puree from a previous weekend’s massive pumpkin roasting venture.

puree
puree

Working from this recipe from Saveur, decided to use the puree from the Burgess Buttercup (tan-colored, drier, starchier)

puree2
puree2

over the puree from the Long Island Cheese (day-glo orange, wetter, looser).

cheesecurds
cheesecurds

I had about a quarter cup of fresh cheese curds from Stony Ridge Farm’s canning and cheese making party, so threw that into the mix as well.  I thought a TABLESPOON of nutmeg sounded like crazy talk (based on previous experience), so decreased that to a whopping 1 teaspoon.  Trust me, it’s plenty nutmeg-y.

pesto
pesto

Just because that was the ratio of herbs I had in my fridge from the last Pub Farm Drop, I switched the portions for the oregano (half cup) and basil (one and a half cups) in the pesto recipe.  Also skipped the whole frizzled sage leaf garnish (like I said, school night).

wonton
wonton

I’ve always been skeptical about using wonton skins as a sub for ravioli wrappers (mom only ever used wonton skins for wontons), but it can’t get any easier, really. (I promise, Terence, my friend, I will roll my own pasta for ravioli one day soon)

ravioli
ravioli

I did about a half-tablespoon of filling to one wrapper folded into a triangle.  I got tired of folding the raviolis (and hungry), so stopped folding at around 40.  A quart of my pumpkin puree could easily have made the 80 in the recipe.

To make it mostly a meal, did a quick sauté of some beautiful Stony Ridge Farm pea shoots with sliced garlic, a little crushed red pepper flake, and olive oil, and voila!

sauce
sauce
alvina_crop
alvina_crop

Alvina Chu is an epidemiologist by day and an avid foodie all the time. You can find her frequenting culinary events in the Mid-Atlantic region, often with a group of the best friends a woman can find. Please leave a comment below, or contact her directly using the Contact page here on the website.