Submitted by Allison
A pumpkin dip made of pureed pumpkin and white beans becomes a savory and satisfying filling for homemade ravioli. Use purchased wonton wrappers instead of pasta, and toss with sauteed onions in a bacon jam and cream sauce for the ultimate in comfort foods!
1/2 cup dried cranberry beans (or cannellini beans), soaked overnight in cold water
1/2 cup canned pumpkin
1/2 teaspoon whole cumin seeds, freshly ground (or 1/2 teaspoon powdered)
1/4 teaspoon garlic powder
1/4 cup vegetable broth
salt and pepper to taste
40 wonton wrappers
1/2 yellow onion, thinly sliced (about 1 cup) 1 tablespoon butter
1 tablespoon butter
1 tablespoon oil
1/2 - 2/3 cup cream
4 teaspoons Bacon Jam
salt and pepper
Rinse soaked beans and cover with 1 inch of water. Bring to simmer, and cook covered over low heat 25-35 minutes until soft.
Drain, and transfer to food processor. Add pumpkin and seasonings. Puree, adding broth by the tablespoon until mixture blends smoothly and is desired consistency.
Lay out wrappers (or homemade pasta if you prefer) in 20 stacks of two (double thickness of wrapper is necessary so they don't break or tear during cooking.) Fill each with about 2 teaspoons of pumpkin filling, then moisten edges and seal into a triangle shape.
Steam in batches (avoid boiling to prevent ravioli from breaking apart) for about 3 minutes each. Meanwhile, saute onion in butter and oil until caramelized but not brown, then stir in cream and bacon jam. Add cooked ravioli to coat, and garnish with shaved or grated Parmesan cheese.