Deep-Fried Pumpkin Pie Ravioli
Deep-Fried Pumpkin Pie Ravioli
Deep-Fried Pumpkin Pie Ravioli
Deep-Fried Pumpkin Pie Ravioli

Deep-Fried Pumpkin Pie Ravioli

David Venable

David’s Note: End your Thanksgiving meal with a pumpkin dessert that's anything but ordinary.

Ravioli

  • 2 qt vegetable oil
  • 2 cups canned pumpkin
  • 2 oz cream cheese, room temperature
  • 2 Tbsp brown sugar
  • 1/2 tsp pumpkin pie spice
  • 30–35 wonton wrappers
  • About 100 mini marshmallows
  • 1 egg, beaten
  • 1/2 tsp ground cinnamon
  • 1/4 cup sugar

Preparation

To prepare the ravioli, start by heating the oil in a deep fryer to 365°F.
In a medium-size mixing bowl, combine the pumpkin, cream cheese, brown sugar, and pumpkin pie spice.
Take a wonton wrapper and put about 1 tsp of filling in the middle, topped off with 3 marshmallows. Brush the edges of the wrapper with the egg. Fold one corner over to meet the opposite corner, forming a triangle. Press the edges together to seal. Repeat with the remaining filling and wonton wrappers.
Mix together the cinnamon and sugar in a medium mixing bowl. Set aside.
To prepare the whipped cream, start by fitting a stand mixer with the wire whip attachment. In the bowl of the stand mixer, add the cream, bourbon, confectioners' sugar, and vanilla. Whip until fluffy and light.
To finish the dish, fry the ravioli in the deep fryer until crisp and golden brown, about 3–4 minutes. Remove them from the oil and toss in the cinnamon and sugar mixture to coat. Serve with a dollop of the whipped cream for dipping.

Whipped Cream

  • 1 cup heavy cream
  • 1-1/2 Tbsp bourbon
  • 1 Tbsp confectioners' sugar
  • 1/2 tsp vanilla extract

Cook's Notes

Tip: To make ahead and freeze, put the assembled ravioli in a single layer on a parchment-lined baking sheet. Pop the tray into the freezer. Once individually frozen, store the ravioli in a resealable plastic bag until ready to cook.

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