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Pumpkin Ravioli with Basil Cream

November 9, 2010

I finally tried making Ravioli using gyoza wrappers, and I had the most fun making dinner that I’ve had in a long time! (And that’s saying something.)

I think I’m going to end up making a million different kinds of ravioli this way—it is so fun, and so easy, and the wrappers are extremely versatile. This time, I really wanted to make pumpkin ravioli, but I think that any sort of filling you enjoy would be delicious stuffed inside some gyoza wrappers.

A quick note: wonton and gyoza wrappers are basically the same—they’re both little sheets made out of some sort of flour and water—but I chose to use gyoza wrappers since they’re round (not square, like wontons). So, if all you can find are wonton wrappers, those will work, too—you’ll just end up with rectangular raviolis. Wonton wrappers may also be thinner than gyoza wrappers, and so may produce more fragile ravioli.

I started off by defrosting the wrappers in my refrigerator a few hours in advance. Then, I made the pumpkin filling. I don’t have a real recipe for it, but here’s the general idea:

-cashew cheese (1 C of cashews, soaked, mashed, and then mixed with miso—a wonderful recommendation from Stephanie!)
-pumpkin puree
-salt
-cinnamon
-nutmeg

Stephanie recommends making the cheese by adding about 1 Tbsp of miso, and then letting the mushed cashew/miso mixture sit, unrefrigerated, for about 8 hours. My miso was kind of wimpy (I only had sweet shiro miso), so I used a little more of it, maybe even two tablespoons.

Anyway, I mixed all of those ingredients together to get a nice pumpkin filling.

To assemble the raviolis, you peel off one gyoza wrapper, set it on a dry surface (getting them wet makes them very sticky), and plop about 1 or 1 ½ tsp of pumpkin filling in the center.

The key seems to be to avoid over-stuffing them.

Now you can fold it! First, dip your finger in some water, and thoroughly wet the outer circumference of the gyoza wrapper (the outermost ¼ inch should become sticky). Then you can fold the wrapper in half, and press the seam using a fork. You’ll end up with raviolis that look like of like this:

We had so much fun assembling these. It goes pretty fast with two people, and is extremely satisfying (at least for those of us who still get excited about kindergarten-level craft projects).

There were a lot of conflicting reports on google about how to properly cook gyozas. Since I was afraid of the raviolis falling apart, I decided to play it safe. I heated some water in our biggest pot until it was just barely boiling, and then cooked the raviolis six at a time, until all of them had floated to the top. (Sometimes there would be a straggler who I knew was cooked but wouldn’t float to the top—but, in general, they do as they’re supposed to.) I probably could have cooked more of them at a time, but I didn’t want them to stick together, and they also expand quite a bit during cooking. The closest we came to having a ravioli disaster was when one of them stuck to the bottom of the pot. Even that one turned out fine, but it gave us a scare—and we learned that we should gently stir them around while they’re cooking. Depending on the heat of your water, they might cook in two minutes, or they might cook in ten. I did some experimenting, and couldn’t tell the difference between those that had been cooked longer and those that had been cooked less.

Every single ravioli came out intact!

To top them off, I made a simple cream sauce (which you can make by following the recipe in the mushroom gravy post, omitting the onions and mushrooms, and adding less black pepper; you could also replace some of the milk with “cream”—tofu blended with water), into which I threw some fresh chopped basil.

These were delicious—the pumpkin and cashews made the filling quite sweet, but the savory sauce kept it from turning into dessert ravioli (which actually sounds pretty good, eh?). I can’t stop thinking of all the endless ravioli possibilities.

Update: earlier, I suggested that some gyoza wrappers are gluten-free. However, I now find that even the ones I used were wheat-based–my mistake. Does anyone know if there are gluten-free wonton or gyoza wrappers?

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12 Comments leave one →
  1. November 9, 2010 1:39 pm

    Cool, I’ve been wanting to do this for ages. That looks like an amazing dinner.

  2. Mary Bosch permalink
    November 9, 2010 9:25 pm

    Looks fantastic! I’ve been wanting to try this with a “butter” sage sauce.

    • November 10, 2010 10:36 am

      Ah yes, that had occurred to me. But then it also occurred to me that I didn’t know where to get sage cheaply. So, I just tried to use up stuff I had. I should keep an eye out for sage, though!

  3. Stephanie permalink
    November 10, 2010 5:51 am

    This sounds AMAZING. I’ve just made plans to pick up gyoza wrappers tomorrow, thanks to this post.

    Also, I’m so glad you liked the fermented nut cheese! So yummy!

    • November 10, 2010 10:34 am

      I thought it was really fun. I had no idea ravioli could be so easy. What are you going to stuff yours with?

  4. November 10, 2010 7:54 pm

    Wow! This looks divine!!!

  5. November 10, 2010 9:57 pm

    I love that you used gyoza wrappers! I have never thought to do that….brilliant :).

    Cheers.

  6. Mary Bosch permalink
    November 11, 2010 8:12 pm

    Do you use raw cashews for the “cheese” and does letting it sit out overnight make it ferment?

    • November 11, 2010 9:33 pm

      Yes, that’s exactly the idea. I think that sometimes when people make raw nut cheeses they even let them sit for quite a while (in or out of the refrigerator), until they develop a rind–or they use a dehydrator. Very interesting…

Trackbacks

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