These ravioli are called mezzaluna, because of their half-moon shape. You may make them ahead, refrigerate them, and then cook them to order.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- ½ cup cooked pumpkin purée
- 2 large eggs, divided
- ⅛ tsp. ground nutmeg
- 2 Tbsp. bread crumbs
- 2 amaretti, crushed into crumbs
- 1 Tbsp. chopped dried apricot
- 1 tsp. honey mustard
- 1 Tbsp. water
- 12 gyoza wrappers
- ¼ cup browned butter
- 1 tsp. minced sage
- 2 Tbsp. grated Parmesan cheese
- Combine the pumpkin purée with 1 egg, nutmeg, bread crumbs, amaretti crumbs, dried apricot, and honey mustard.
- Beat remaining egg with water in a small bowl.
- Put one spoonful of filling in the middle of each gyoza wrapper. Brush the edges of the wrapper with egg mixture and then fold it over to make a half moon. Press the edges down to seal.
- Bring a large pot of salted water to a boil, then add the ravioli and cook for about 1 minute. Drain and put the ravioli on a platter.
- Drizzle the browned butter over the ravioli, sprinkle with sage and Parmesan cheese, and serve hot.