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.
- 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
Here are your instructions:
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.