? for ravioli makers

[punkin]

My mom and I decided that it would be fun to spend all day on Christmas Eve together making pierogies. It's not something that we've done since I was a kid. Something, though, that my mom has found memories of my great-grandmother doing (my grandmother didn't like to cook ) We're going to make the "traditional" pierogies - potato, potato and cheese, cabbage, prune - but I'd also like to make some untraditional. I wanted to do pumpkin pierogies. When I mentioned this to my mom, she said that the last time she made pierogies, her prune ones didn't turn out right - they leaked. I guess you are supposed to use a "real" prune inside. She had used a canned prune filling (not sure what the real name is, but I'm pretty sure it's usually used in baked goods). I do have "real" pumpkin that I can roast rather than using canned pumpkin, which may help the consistency.

I guess my question is, has anyone who has made ravioli has problems with filling leaking? And if so, any tips? I've done both CLBB and Internet searches on both pierogi and ravioli making. I'm *thinking* that both are rather similar and that I can use a recipe for pumpkin ravioli filling in my pierogies (I know I'm going to use the sauce suggestions that I have been following on this board). I've never made ravioli, or other stuffed pasta (other than shells and I don't think that counts) before, so I'm just not sure.

Any thoughts?

[dorothyntototoo]

I have been a victim of ravioli "blow-outs". This happend when there was air inside the ravioli & when it goes into the water, it bursts open. The trick I've learned is to press out the little pocket of air before sealing the last side. I believe this was a Frugal Gourmet tip & it works. We made pumpkin ravioli at cooking club last month. Good luck with your pierogies.

[Beth]

Dorothy -- could you and toto post your pumpkin ravioli recipe? I would like to try making some after Christmas. The whole family is getting into the pasta mode with my new mixer and the pasta attachments.

[dorothyntototoo]

Beth - Here's the pumpkin filling I used, using canned pumpkin.

1 1/2 cup solid-pack pumpkin puree (not pumpkin pie mix)
1/2 cup ricotta, drained (and mixed with 1 beaten egg yolk)
1/4 tsp ground nutmeg
1 tsp kosher salt
2 tsp ground black pepper

Combine ingredients & use to fill ravioli or tortellini. The important thing is not to overfill - less is better. Also press out all of the air before sealing, so they don't "blow out" when cooking.

Here's a picture of the spinach-ricotta ravioli I made with tomato & spinach pasta. With the pumpkin I think the plain pasta tastes better.

Edited - the pix didn't attach. The ravioli is red & green striped.

[punkin]

Beth - I haven't tried these, but got these two recipes off the board and thought I'd use these as a base to tinker with for my pierogi fillings. I would sub fresh roasted pumpkin for the butternut squash.

Butternut Squash Ravioli with Pancetta and Sage

SOURCE: Cooking Light YEAR: September PAGE: 226

INGREDIENTS FOR 4 SERVINGS:
1/4 cup dried porcini mushrooms (about 1/4 ounce)
1-1/2 tablespoons olive oil
2/3 cup chopped pancetta (about 2-1/2 ounces)
1 cup mashed cooked butternut squash (about 1 pound uncooked)
5 tablespoons dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
40 won ton wrappers
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:
Serve the ravioli with a green salad and baguette slices with our Sage, Bay, and Garlic Dipping Oil.

The Sage, Bay, and Garlic Dipping Oil recipe can be found in the September 2002 issue.

1. Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.

2. Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.

3. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2-1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.

4. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

5. Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper. Yield: 4 servings (serving size: 5 ravioli).

NUTRITIONAL INFORMATION:
CALORIES 389 (27% from fat); FAT 11.6g (sat 3.1g, mono 6g, poly 1.5g); PROTEIN 18.4g; CARB 52.5g; FIBER 4.6g; CHOL 74mg; IRON 5.3mg; SODIUM 961mg; CALC 171mg


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Butternut Squash Ravioli with a Brown Butter and Almond Sauce

Ravioli:
1 butternut squash
1 small yellow onion
1 tablespoon olive oil
3-4 ounces feta cheese
3/4 tsp. sage
pinch of allspice
salt and pepper to taste
40 wonton wrappers
Water

Sauce:
6 tablespoons unsalted butter
1/2 cup sliced almonds, toasted and cooled
salt and pepper to taste
parsley to garnish

Cut squash in half lengthwise and bake in a preheated 350 degree oven until very tender, approximately 30 minutes. When cool enough to handle, scrape all the squash meat from the skin into a bowl.

Meanwhile, saute the onion in the olive oil until soft and clear. Place in a bowl with the squash, cheese, sage, allspice, and salt and pepper to taste. Mix well.

To make ravioli, lay a wonton wrapper on a work surface. Place a tablespoon of filling in the middle of the wrapper. With a pastry brush or your fingertip, brush the outer edges of the wrapper with water. Place another wrapper over the filling; press edges to seal.

Place finished ravioli on a tray and cover with a damp dishcloth to keep them moist while you make the rest.

Bring a salted pot of water to a boil. Place ravioli in water and gently stir; reduce heat to a simmer. Cook until ravioli float. Remove to a serving plate.

Meanwhile, in a nonstick skillet, melt butter. Continue to cook over medium-low heat until butter turns golden brown. Remove from heat immediately; stir in almonds and seasoning to taste. Serve over warm ravioli.