Pumpkin tortellini. Photo: Jennifer Iserloh.
One Halloween, as she was giving away the best treats in the neighborhood, my family cat, Ariadne -- black as night -- decided to show off by stretching and cleaning her paws in the window. Just then, a little boy from across the street rang the doorbell. "Hey lady, did you rent that cat?" he asked my Granny, who responded quickly, "Yes, we just got her yesterday but she expires tomorrow!"
After the jump, find a recipe for Pumpkin Tortellini with Sage and other menu ideas to host your own "Black and Orange" Halloween fest. The catch? You'll have to rent your own black cat!
Pumpkin Tortellini with Sage
Makes 40 tortellini
12-ounce package wonton wrappers
15-ounce can pumpkin puree
1 cup part-skim ricotta
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
1/2 cup chopped walnuts
1 tablespoon butter
1 tablespoon olive oil
1/4 cup fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1/4 cup grated Parmesan
Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.
In a medium bowl, mix the pumpkin, ricotta, salt and pepper.
To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Use your fingertips and press two corners of the wrapper together. Fold the wrapper over diagonally. Dot one edge of the tortellini with the beaten egg and press together. Repeat until all the tortellini are made.
Bring a large pot of water to a boil. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate. Repeat with remaining tortellini.
In a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.
Other Halloween menu ideas:
Roasted Butternut Squash Soup
Butternut Squash Risotto
Mac and Cheese
Devil's Food Cake
Gingerbread Cookies
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
10-24-2009 @12:24PM dragonet2 said... I heard the best Halloween story yet. A friend of mine always does everything over the top. Last year she was being the Wicked Witch, dressed the part and her voice is very versatile. She lives in a fairly rural area where everyone knows everyone and she gives out good treats.
She heard a trick-or-treater approaching, cackled inside her darkened doorway in a menacing fashion and threw open the door, still cackling.
A four-year-old, told by dad to approach the house by himself, stood transfixed and staring for just a moment on the porch. Then he flang his plastic pumpkin candy carrier on the ground and ran for all he was worth back to his dad.
My friend, feeling bad for scaring the little one, went out and started picking up the spilled candy and putting it back in the pumpkin.
Then she hears, from the street, a little voice going, "Daddy, that witch is stealing my caaaaandy!" and then he starts bawling.
I'm certain she gave his dad the candy back. and I'm betting the kid is going to be seven or eight before he gets the nerve to go up to a door alone for trick-or-treat.
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10-27-2009 @9:54AM Suki said... What a brilliant recipe - love it! The only thing is I'm not sure how to find Wanton wrappers in the UK... but I'll figure it out!
Thanks for posting,
Sx
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10-28-2009 @6:19AM Kal said... This recipe sounds wonderful. I guess I hadn't noticed before that you don't provide nutrionals with your recipes. Is there somewhere that I might find them so I can track?
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