Bacon and cheese pumpkin ravioli

Today we have pumpkin ravioli with bacon and cheese.  a very easy and quick recipe to prepare, but still a very good dish. I prepare them with Asian wonton pasta, which is ready after just 1 minute of boiling. It is a sweet and sour combination very successful. Let's get started!

INGREDIENTS:

• Wonton pasta
• Pumpkin carameliza de bote
• Bacon smoked in squares
• Cream cheese or cottage cheese
• EVOO
• Parmesan cheese
• Salt and pepper

STEP BY STEP RECIPE:

1. The wonton dough is usually sold frozen, so a couple of hours before we take it out of the freezer to thaw.
2. Cut the bacon or smoked bacon into cubes and brown it in a hot frying pan.
3. In a bowl we mix 100 grams of caramelized pumpkin that they sell in a jar, (otherwise you can use roasted pumpkin with a spoonful of sugar, the bacon already browned (removing the fat if it has released in the pan) and another 100 grams of cottage cheese or cream cheese. Stir with a spoon.
4. Place the sheets on a clean cloth. With the help of a spoon, we put the filling in the center of the ravioli, not too much, so that when we close it with another sheet on top, we can seal it and the filling does not come out of the edges.
5. With the help of your finger or a brush, moisten the edges with water or egg white, which will help the other sheet to stick better. To do this, press lightly with your fingers so that it is well sealed.
6. Finally, put water to boil, add a little salt and add the ravioli two by two, so that they do not stick together as this pasta is very delicate. In a minute it will be ready. We take them out with a skimmer one by one, drain them and put them directly on the plate. We continue with all the ravioli.
7. To finish the plating, season with salt and pepper, grate a little parmesan cheese and a drizzle of extra virgin olive oil.

Ready to eat right away, enjoy!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum