Crispy Pumpkin Ravioli

Without fail, the comment always made by guests when offered these amazing appetizers is "Pumpkin in a ravioli? Interesting…great!"  The use of Chinese wonton skins as a substitution for pasta is a cuisine trend that popped up in Los Angeles a few years ago.  Many of the dishes around town boil the wonton skins stuffed with filling, which is also an excellent way to prepare this recipe.  For an appetizer, I like to fry them into a crisp, delectable finger food which is easy for guests to pick up and dip into the Amaretto Orange Sauce.   
 

• 1 (15 oz.) can pumpkin pulp
• 1/2 cup Goldschlager cinnamon liqueur
• 1 tablespoons fresh sage, finely chopped
• 3 tablespoons brown sugar
• 1 cup cornmeal
• 1 (50-count) package round wonton wrappers
• Olive oil
• Amaretto Orange Sauce (see recipe)

Cook pumpkin, liqueur, sage, and brown sugar in a large skillet over medium heat, stirring occasionally, for 15 minutes.

Line a baking sheet with wax paper and scatter a heavy layer of cornmeal over paper.

Moisten edge on one side of wonton wrapper with water.  Place 1 teaspoon pumpkin mixture in center of wonton.  Fold wonton in half and pinch together edges to seal. Place on prepared baking sheet and refrigerate, covered, until ready to cook.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Cook about 6 raviolis at one time until golden brown on one side, about 3 - 5 minutes.  Flip raviolis and cook until golden on other side.  Remove with slotted spatula on to paper towels to drain excess oil.  Repeat process using 1 tablespoon of oil for each batch. Serve immediately. 

Makes 50 raviolis

Variation: Cinnamon Liqueur Pumpkin Ravioli as an entrée

Bring water and 1 tablespoon olive oil to boil in large pot.  Cook ravioli for 3 minutes.  Remove with a slotted spoon and drain in colander.  Serve warm with light, white wine cream sauce. The Amaretto Orange sauce suggested for the appetizer version of this recipe is fine in small dipping doses. but is too sweet as an entrée sauce. Makes 6 Servings.

Note

When moistened, wonton skins are extremely sticky.  A sticky dough problem is usually solved with flour, but cornmeal is much more effective for this recipe.  Use plenty of cornmeal on the lined baking sheet and between the ravioli to prevent them from sticking to each other.