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.

Tracey Seaman
Recipe by Health November 2003

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Leigh Beisch

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

162 calories; fat 5g; saturated fat 4g; mono fat 1g; poly fatg; protein 6g; carbohydrates 22g; fiber 2g; cholesterol 17mg; iron 2mg; sodium 505mg; calcium 102mg.