For an easy way to make homemade ravioli using seasonal pumpkin puree, check out this recipe from Jen of the Toddler Cafe. Here goyza wrappers can be baked, fried or boiled like pasta. In this case, the wrappers cook up just like pasta, with a creamy inside. Serve with browned cinnamon butter, or just plain as a great finger food. Freeze extra pockets for those nights when the kids are hungry and you’re too tired to cook. Just boil, drain and serve.
8 ounces cream cheese
one 15-ounce can pumpkin purée
1 teaspoon kosher salt plus
1 tablespoon for pasta water
1/4 teaspoon ground nutmeg
1/4 ground cinnamon
1 package (60) round gyoza wrappers or wonton wrappers
2 tablespoons butter
Grated Parmesan cheese
1. Place the cream cheese in a microwave-safe bowl and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine.
2. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth.
3. Place a 1/2 teaspoon-sized ball of filling in the center of each wrapper.
4. Wet the edges with water and fold the ravioli over to form half moons. Pinch to close by pressing down lightly around the mounds of filling to prevent air bubbles.
5. Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli and cook for about 4 minutes, stirring occasionally until they float. (if you are cooking frozen Pumpkin Pockets extend cooking time to 6 minutes)
6. Drain the pasta and toss them with butter and Parmesan.