Leek and Hazelnut Ravioli

Another simple and delicious recipe based on one from Canadian Living Magazine.  Switch the leeks for onions if you prefer.

3 large leeks (white and light green parts only)
1 cup baby spinach
1 tbsp butter
2 tsp olive oil
3 cloves garlic, minced
Pinch each salt and pepper
450 g cheese filled ravioli
1/2 cup crumbled soft goat cheese
1/3 cup toasted hazelnuts, chopped
1 tbsp chopped fresh chives

1. Cut leeks in half lengthwise; thinly slice crosswise to make about 4 cups.
2. In saucepan, heat butter with oil over medium high heat; cook leeks, garlic, salt and pepper, stirring occasionally, until leeks are tender and beginning to brown, about 10 minutes.
3. Meanwhile in saucepan of boiling salted water cook ravioli according to package directions, drain, reserving 1/2 cup of the cooking liquid.
4. Gently stir ravioli into leek mixture, adding enough of the reserved cooking liquid to coat.  Add Baby Spinach. Top with goat cheese, hazelnuts and chives

Pumpkin "Ravioli" tossed with Bacon and Parsley

This is a bit fussy and I was nervous about using the pumpkin, but wow I loved it!  Admittedly I do love squash and the pumpkin had a great fall flavour.  Making the ravioli's takes a bit of time.  Got this out of Food and Drink Autumn 2011.

"Ravioli"
1 tbsp butter
1/4 cup finely diced onion
1 cup canned unsweetened pur pumpkin
1/2 tsp dried sage leaves, crumbled
1/4 tsp salt
pinches each nutmeg and pepper
1/2 cup finely grated Parmesan cheese
1/2 cup extra smooth ricotta cheese
2 eggs
about 2/3 of a 400 g pkg wonton wrappers

Sauce
4 strips bacon, thinly sliced
2 tbsp butter
2 tbsp chopped parsley
pepper to taste
Grated Parmesan for serving

1. Melt butter in  large frying pan over medium heat.  Add onion and stir just until tender, about 3 minutes.  Add pumpkin and seasonings.  Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes.  Remove from heat, turn into a bowl and cool completely.  Stir in cheeses then 1 egg until well blended.
2. Whisk remaining egg with 1 tbsp water.  It's easiest to work with about 10 wonton wrappers at a time.  Spoon 1 heaping tsp filling in centre of each wrapper.  Brush edges with egg mixture.  Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling.  Squeeze edges tightly to seal.  Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).
3. Bring a large pot of salted water to a boil to cook ravioli.  Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy.  Keep warm.  Add ravioli to boiling water.  Cook until tender, 4 to 5 minutes.  Drain very well.  Add butter to bacon in pan, stirring until melted.  Then add ravioli, parsley and pepper.  Stir very gently to coat, serve with additional Parmesan.

Serves 4