If you think you’re tired of pumpkin recipes this fall stop right there!
The things you can do with a pumpkin and a smoker are just glorious. Remember this smoked pumpkin risotto? Yes, that one. So creamy and savory. Pumpkin doesn’t have to just go onto sweet things (though I am a sucker for pumpkin pancakes and pumpkin muffins). We’ve had some delicious meals this fall by simply roasting up pumpkins on the smoker.
They work similar to how you would roast any fall or winter squash in the oven. You can cut it up into halves or quarters, or you can cube them, and then roast them in the smoker vs. oven on a lower heat to let it slowly infuse with incredible smoky flavor.
When the pumpkin is fork tender remove from the smoker then mash with a fork or puree in your food processor for an even creamier texture. Then instead of turning your cooked deliciousness into something sweet, use it to make something savory, like the filling for ravioli.
I usually think to make these fairly last minute and don’t have the time or patience to make my own pasta. If you do make your own pasta more power to you! But we usually cheat by using wonton wrappers. They work fantastic in a pinch.
Let’s be honest though, they are no true substitute for the texture and flavor of real homemade pasta. But they’re cheap and quick and provide a comforting pillow for your ravioli filling.
Just take your smoked pumpkin puree and place in a bowl. Then add some ricotta for more creaminess and some fun spices like fresh ginger, nutmeg, cinnamon, salt and pepper, and mix together. Lay out a few wonton wrappers and place about 1 heaping teaspoon of the filling in the center of the wrapper. Using your finger or paintbrush place some egg wash on the outline of the wrappers, then place another empty wrapper over the top.
You can leave them like this, in a square shape, or you can take a cookie cutter to shape into a circle. I like this method to remove any excess wrappers. You can also use one wrapper and fold across to make a triangle like we did in this recipe if you’re in a hurry and don’t want to use a cookie cutter. But I just like the cookie cutters because it’s something the kiddos can help out with.
When they’re all good to go just add the raviolis, a few at a time, to boiling water for around 3-5 minutes. The time will depend on what kind of wonton wrappers you use. If you use the ultra thin ones this should take about 3-4 minutes, but if you use the thicker ones (and I recommend the thicker ones) then they can take around 4-5 minutes in the boiling water. Remove from the boiling water with a slotted spoon and dab on a paper towel to remove any excess water, then place directly on your serving plate.
Serve with some sage butter sauce and garnish with fried sage and chopped up smoked almonds.
For the smoked pumpkin:
- 1 yellow or sugar pumpkin 4-5 lbs, seeds removed and quartered
For the Ravioli:
- 2 cups smoked pumpkin puree cooked and mashed
- ½ cup ricotta
- Pinch of cinnamon barely less than 1/8th of a teaspoon
- Pinch of fresh nutmeg if using whole nutmeg use just a few swipes
- Pinch of salt about 1/8th of a teaspoon
- Pinch of dry ginger less than 1/8th of a teaspoon
- 2 fresh sage leaves chopped
- 1 16oz package thick wonton wrappers (about 80 wonton wrappers total)
For the Sage Butter Sauce:
- ½ stick butter
- 6-8 fresh sage leaves roughly torn
- ½ cup smoke-roasted almonds chopped
For the Smoked Pumpkin:
- Preheat smoker to 225 degrees.
- Place the pumpkin quarters on the smoker, skin side down, and smoke for 1 hour. After 1 hour increase temperature to 300 degrees and continue cooking the pumpkin until it is fork tender (30-60 additional minutes). Remove from the smoker and when cool enough to handle spoon out the flesh and puree it in the food processor (depending on the size of the pumpkin this should yield about 3-4 cups of puree. Reserve 2 cups for the raviolis).
For the Ravioli Filling:
- Combine the pumpkin puree, ricotta, cinnamon, nutmeg, salt, dry ginger, and chopped sage leaves in a medium sized bowl and mix well (or process in a food processor until smooth).
- Spoon about one teaspoon of the mixture in the center of a wonton wrapper. Brush all sides of the wonton wrapper with egg wash, then place another wonton wrapper over the top, pinching edges to seal. Use a circle cookie cutter to cut the wonton squares into a circle and discard the remains (as seen in photo above). Repeat with remaining filling and wrappers.
- Bring a large pot of water to a boil, season with salt. Add ravioli and cook until they float, about 4-5 minutes.
For the Sage Butter Sauce:
- In a skillet, add butter over medium heat. Once it melts add the sage and cook until the sage begins to fry (about 3-4 minutes). Watch closely and don’t let the sage burn. If you start to see them turning brown, turn the heat off and take out the sage leaves. Remove from heat and place the sage pieces on a paper towel to dry and harden.
- Add raviolis to the skillet and gently toss to combine.
- Serve and garnish with chopped smoked almonds.
Prosecco, or other sparkling wine.
I really love pairing sparkling wine, like Prosecco, with a rich and creamy dish like ravioli. The creaminess of the dish is a nice contrast to the brightness of the bubbly and the bubbles work well to cut through the richness of the filling. Plus the bright fruitiness of the wine works great with the baking spices in the filling.
Bisol Prosecco di Valdobbiadene Cartizze DOCG (Veneto, Italy)
Nice balance of fruity and floral aromas, and intriguingly creamy in the mouth. Very different than your typical bargain Prosecco, this one is fuller bodied with lots of creamy textures along with some surprising baking spices (dried ginger and nutmeg) and some tea-like flavors (reminded me a bit of chamomile tea). This is a high quality Prosecco from one of the highest regarded production areas in the Veneto region of Italy.
This isn’t overly fruity, but instead very well balanced with lingering acidity that worked to cut through the creamy filling of the ravioli. 11.5% abv | $50 (media sample)
For more tasty recipes, BBQ tips and tricks, check out the Recipe Index.
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