Deep Fried Curried Pumpkin Ravioli

with Lime Juice

Deep Fried Curried Pumpkin Ravioli



1 batch pasta dough
2 cups pumpkin Puree
½ cup diced Onion
3 cloves minced Garlic
1 Tbsp minced Ginger
2 tsp salt
2 Tbsp powdered curry
1 tsp fresh lime juice
¼ cup Chateau Ste. Michelle Late Harvest Riesling
½ cup bread crumbs

vegetable oil for frying


Over medium heat, cook the onion until soft, about 5 minutes. Add the garlic and ginger and cook for two minutes longer. Add the Chateau Ste. Michelle Late Harvest Riesling and reduce until about one tablespoon remains. Put in the pumpkin, salt, and lime juice. Cook until hot all the way through, about 5 minutes. Allow mixture to cool slightly, then add the breadcrumbs.

With a pasta machine, or a rolling pin, roll out the dough to 1/16 inch (setting 2 on a pasta machine). Cut the dough into 3 inch rounds or squares. Place 1 tablespoon of filling into the cut dough, then wet the edges with water. Fold over the rounds to make half moons, or the squares into triangles. Seal the edges well with a fork.

Heat 3 inches of oil in a pan until it reaches 350°F on a thermometer. Carefully drop the ravioli into the oil and cook for about 2 minutes, or until the pasta has browned. Drain on a paper towel and allow to cool slightly, filling will be very hot. Serve with your favorite chutney. Filling and uncooked ravioli can be frozen in an airtight container up to two weeks before use.

Wine Pairings