Here is a recipe brought to you by our Catering Team at the Pacific National Exhibition. We not only do Venue Rentals year round but also provide catering services for events, concerts and trade shows happening in Hastings Park! Click here to see the 2016 Catering Menu, or check out the Catering Photo Gallery here.
Ingredients (makes 18 ravioli)
1 1/4 cups canned pumpkin
2 tablespoons panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg, divided
6 pieces of fresh pasta lasagna sheets (about 1 lb).
1 tablespoon egg substitute or one egg, mixed
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
Fresh sage leaves for garnish & sauce
Add a salted pot of water to your stove over high heat. Bring to a boil.
Begin by making the ravioli stuffing. Add the pumpkin, panko, parmesan, minced sage, salt, pepper, and nutmeg to a bowl. Mix to combine.
Lightly dust the counter with flour to prevent the Pasta Dough from sticking to the surface. The dough should be paper-thin, about 1/8-inch thick. Use a rolling pin to be sure the dough is nice and thin.
Place a generous teaspoon of the pumpkin mixture on one sheet of pasta, evenly spaced (approx. 2 inches apart). Depending on your sheets of pasta, you should get about 6 teaspoons per sheet.
Using a brush, surround the pumpkin mixture with a thin layer of egg wash (as seen below). This will help hold the pasta pieces together.
Place another lasagna sheet on top of the original sheet, covering the pumpkin mixture.
Using the ravioli stamp; press firmly around each pocket of pumpkin mixture. If you do not have a ravioli stamp, just use your hands (as seen below).
Using a knife or a pizza cutter, cut the ravioli into individual pieces.
Repeat with remaining pumpkin mixture and lasagna sheets.
Your pot should now be boiling. Add half of the ravioli to the pot. Cook for approx. six minutes or until the ravioli begins to float to the top.
While waiting for the pasta to cook, make your sauce. Add the milk and flour to a saucepan, stirring with a whisk. Bring to a boil and cook for one minute until it thickens slightly.
Remove from heat. Add the butter, stirring until it fully melts. Stir in the crumbled Gorgonzola and season with salt & pepper to taste.
Add ravioli to the plate. Drizzle with the Gorgonzola sauce and garnish with sage leaves. ENJOY!
Additional topping suggestions – cranberries, hazelnuts, nutmeg, pancetta, truffle oil, sautéed spinach
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