We love ravioli and often make it with a recipe from Donna Hay filled with ricotta & pumpkin. Inspired by this recipe we wondered if we could make a waffle out of it. Using wonton wrappers wasn’t such a huge succes, believe me we’ve tried, but using puff pastry was delightfully succesful. And best of all with puff pastry you can just use about any filling you prefer to make a waffle. Nutella and bacon of course are also options, but we rather stick to a savory waffle for this week. Using ricotta and pumpkin we think we have a delicous waffle for this week and a great starting point for you guys to experiment with your own fillings. Happy waffle Wednesday!
Pumpkin-ricotta puff pastry waffles
270g fresh puff pastry (or 8 square wrappers defrosted)
1 tbsp. olive oil
1/2 glove of garlic (finely cut)
the leaves of 2 branches of oregano
20g grated parmesan cheese
Cut the pumpkin in small even square cubes. Heat up a pan with the olive oil on low to medium heat and fry the pumpkin in about 10 minutes crispy. In the last minute add the oregano and garlic and fry until the garlic is lightly brown. Set aside and start with the ricotta mix.
For the ricotta mix it with the parmezan, lots of pepper and a tiny bit of salt. Mix together and add the pumpkin mixture. Mix again until evenly mixed and set aside.
For the pastry cut the wrapper in 8 even squares. Enough for 4 waffles. Lay one piece of the puff pastry on your kitchen counter. Add a quarter of the mixture and press firmly but keep abourt a centimeter from the edge. Place another piece of puff pastry on top and firmly press it on the other. Press the edges down with a fork for a nice pattern which also firmly sticks the pastry together.
Heat up your waffle iron and add enough cooking spray when it’s hot. Place the puff pastry waffle in the waffle iron and press down. It might not shut completely but you can try it again after a minute to make sure all the puff pastry bakes evenly. In our waffle iron we had to keep the waffle in a little longer then the waffle iron indicated. Just bake them till their are crisp and golden brown just like regular puff pastry from the oven. Serve with some roasted pumpkin seeds and enjoy!