Buy wonton wrappers at your Asian supermarket. You can buy thin and thick; I used thick. When turning them into ravioli experiment with different shapes and sizes, and adjust the amount of filling accordingly — there are no rules.
Ingredients
| 1 ½ cups | Buttercup pumpkins, roasted (Main) |
| 1 splash | Olive oil |
| ½ tsp | Salt |
| ½ tsp | Ground nutmeg |
| ½ tsp | Chinese five spice |
| 1 to taste | Freshly ground black pepper |
| 100 g | Pecans, lightly toasted and finely ground |
| 70 g | Parmesan cheese, grated |
| 1 | Lemon, zested and juiced |
| 1 packet | Wonton wrappers |
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Directions
- Into a bowl mash roasted buttercup with a splash of olive oil. Add salt, ground nutmeg, and five spice. Add some ground pepper, fold in pecans and parmesan. Mix together and season with a little lemon zest and juice. Chill.
- Place a spoonful of mix into the centre of a wonton wrapper, brush the edges with water, and fold over into a triangle (squeezing out all air around the filling). Press the edges together firmly to seal. Repeat to make enough to serve.
- To cook. place ravioli into a pot of simmering salted water, and gently cook until they rise to the surface and are al dente (3-5 minutes). Remove with a slotted spook and drain on a clean tea towel. Serve with a tomato sauce or on a bed of wilted greens.
