Ingredients

• 1 medium pumpkin (use sugar or pie pumpkin to yield 2 1/2 cups cooked pumpkin)
• 1/2 cup whole milk ricotta cheese
• 1 egg
• 1/4 cup parmigiano-reggiano cheese, freshly grated
• 2 teaspoons sea salt (plus extra for sprinkling over cooked ravioli)
• 1/2 teaspoon fresh ground pepper
• 1 whole nutmeg, for freshly grinding into filling and over fried ravioli
• 1 (12 ounce) package wonton wrappers (approx 48 pieces)
• extra virgin olive oil, for roasting pumpkin and frying

Instructions

1. Wash and remove stem of pumpkin. Slice in half and remove pulp and seeds.

2. Generously coat inside and outside of pumpkin halves with EVOO.

3. Place cut sides down on sheet pan and roast for 1 hour at 350 degrees.

4. Let pumpkin cool slightly then remove flesh with a large spoon and place into large capacity food processor or stand mixer.

5. Add ricotta, egg, Parmegiano-Reggiano, fine sea salt, ground pepper, and ¼ tsp freshly grated nutmeg to pumpkin and process to a smooth and creamy consistency. Taste and adjust seasonings if needed with fine sea salt, pepper or nutmeg.

6. To form each ravioli, hold wrap in one hand, scoop 1 tsp of filling onto wrap, lightly moisten edges with water, fold into triangle and seal. Place formed ravioli onto sheet pan and repeat.

7. Heat frying pan to which EVOO has been added to depth of 1 ½-2 inches to temperature of 370 degrees.

8. Place 3-4 pieces at a time in pan and fry until golden brown, turning once, approximately 1 minute per side. Place on paper towels to drain.

9. Sprinkle while hot with coarse salt and freshly ground nutmeg. Serve.