Pumpkin Half Moon Wonton with Gorgonzola Cream

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Introducing the delightful Pumpkin Half Moon Wonton with Gorgonzola Cream recipe! This unique and flavorful dish combines the earthy sweetness of pumpkin with the creamy tanginess of gorgonzola cheese. The wontons are filled with a luscious pumpkin mixture and then fried to a golden crisp, creating a perfect balance of textures. Topped with a velvety gorgonzola cream sauce, this recipe is a delicious fusion of autumn flavors that will leave you craving more.

Keywords: pumpkin, half moon wonton, gorgonzola cream, unique, flavorful.

Pumpkin half moon wonton with gorgonzola cream recipe details

Pumpkin half moon wonton with gorgonzola cream recipe, recipe Rating: 4.8
Number of votes:127

Music: “Hold On I’m Coming” by Sam and Dave Libation: Pinot Gris
Ready in: 20 mins

Ingredients

Serves: 8

• 1 1/2 cups canned pumpkin
• 4 tablespoons fresh grated Parmesan cheese
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 1/2 teaspoon finely minced fresh sage
• 1/4 teaspoon freshly ground coarse black pepper
• 1/4 teaspoon ground nutmeg
• 30 round wonton wrappers
• 1 tablespoon cornstarch
• 1 cup heavy cream
• 1 tablespoon flour
• 1 1/2 tablespoons sweet butter
• 3/4 cup crumbled Gorgonzola cheese
• Olive oil
• 3 tablespoons chopped pine nuts, pan-toasted in olive oil and garlic

Preparation method

Prep: 20 mins

1. Spoon pumpkin into a mesh colander to drain liquid. Place in a medium bowl using a soft spatula. Stir in Parmesan, salt, minced sage, ground ginger, cinnamon, pepper, and nutmeg.
2. Take a wonton wrapper, spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, press edges tightly with fingers in the shape of half-moons. Place on a large baking sheet sprinkled with flour. Repeat the process.
3. Fill a large pot with water, bring to a simmer. Add half of the wonton to pan. Cook for approximately four minutes or until done but do not boil while stirring gently. Remove ravioli with a slotted spoon, lightly brush with olive oil, and keep warm. Repeat the process with remaining wonton.
4. Combine cream and flour in a saucepan, constantly stirring with a plastic whisk. Bring to a boil cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter and stir until butter melts. Gradually stir in Gorgonzola.
5. Place 5 wonton in shallow bowls, and add each with four tablespoons of the Gorgonzola mixture. Sprinkle each with 1 1/2 teaspoons of the pan toasted pine nuts.