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Leigh Beisch Photo by: Leigh Beisch

Pumpkin Ravioli

Pumpkin ravioli is a fall favorite but because it uses canned pumpkin, you can make it year round. This quick and easy ravioli recipe uses wonton wrappers in place of homemade pasta.

Health NOVEMBER 2003

  • Yield: 6 servings (serving size: 4 ravioli)

Ingredients

  • 1 cup canned pumpkin
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 24 wonton wrappers
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons unsalted butter
  • Chopped parsley

Preparation

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 5g
  • Saturated fat: 4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 6g
  • Carbohydrate: 22g
  • Fiber: 2g
  • Cholesterol: 17mg
  • Iron: 2mg
  • Sodium: 505mg
  • Calcium: 102mg
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Pumpkin Ravioli recipe

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