Leigh Beisch
6 servings (serving size: 4 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.

How to Make It

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.

Ratings & Reviews

cjbuddy's Review

March 15, 2011
GROSS! Looked like a slimy mess and had no flavor at all and I even upped the parm and added a bit of sage.

cajunchef504's Review

February 16, 2011

LisaR123's Review

October 08, 2010
I make this often- very easy- you can easily change the seasonings for your use- our use another squash...

pparkinson's Review

October 22, 2009
I am just commenting that the amount of wonton wrappers in the recipe appears to be incorrect for 6 serving of 4 raviolis each? The recipe actually sounds great.