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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.

Pumpkin Ravioli

Pumpkin Ravioli

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By: myrecipes.com
Servings
6 servings, 4 ravioli each

Ingredients:

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

Instructions

Here are your instructions:

  1. 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.

Recipe Notes

Pumpkin Ravioli

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Pumpkin Ravioli Natritional Data