Tasty Autumn Pumpkin Ravioli Recipe

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This Pumpkin Ravioli is delicious and a great fall recipe for utilizing the pumpkin harvest.  It freezes well too so you can make extra and put some away for another day.

Tasty Autumn Pumpkin Ravioli Recipe

You might thinking, pumpkin in ravioli? That sounds crazy! But really, when you think about it, pumpkin is just another kind of squash and that makes it perfect in ravioli.

If you’re worried about your pasta making abilities, have no fear. I’m sharing my simple ravioli trick with you here – use wonton wrappers! They make a really delicious substitute for pasta dough and work so well.

Scroll down for a printable recipe card.

Ingredients:

1 cup pureed pumpkin

1 tbsp. butter, cut up into little bits

1/2 tsp. thyme

a pinch of sage (fresh, dried and crumbled – you might want to cut this back a bit if using powdered – extra fried sage leaves as a garnish are also a tasty touch)

1 1/2 tsp cornmeal

salt and pepper to taste

Variation: add a pinch or two of pumpkin spice to your mixture to really play up that fall flavor

36 wonton wrappers

1 egg, beaten

1/4 cup butter, melted

Variation: Stir a little bit of pureed (it can be canned) pumpkin into the melted butter to create a simple pumpkin sauce for over the ravioli. When I do this, I add a bit of pumpkin spice to it as well.

2 T. chopped parsley

Parmesan cheese

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Instructions: 

Mix together the pumpkin, butter bits, cornmeal, and spices.  Doing only a few at a time, brush around the edges of some wonton wrappers with the egg. 

Place a heaping tsp of pumpkin mixture onto a wrapper and either top with another wrapper or fold over into a triangle. 

Be sure to go around the edges really well to get a good seal – some people just press with their fingers but I like to use a fork much in the way you might with a pie crust.  (unless of course you have one of those fancy ravioli tools!)

Cover the filled wrappers with a damp tea towel until finished filling the others.  Bring a large pot of water to a boil and cook the ravioli for about 4-5 minutes, until tender. 

You might want to cook in a few batches as you don’t want to fill the pot with too many and risk them clumping together. 

Once removed from the water, toss the ravioli with the melted butter and parsley (you can skip the parsley if you prefer) and sprinkle with Parmesan.  YUM!

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Pumpkin Ravioli

This Pumpkin Ravioli is delicious and a great fall recipe for utilizing the pumpkin harvest.  It freezes well too so you can make extra and put some away for another day.

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 364 kcal

Ingredients

• 1 cup pureed pumpkin
• 1 T. butter cut up into little bits
• 1 1/2 tsp cornmeal
• 1 tsp sage fresh, dried and crumbled – you might want to cut this back a bit if using powdered – extra fried sage leaves as a garnish are also a tasty touch
• 1/2 tsp. thyme
• salt and pepper to taste
• Variation: add a pinch or two of pumpkin spice to your mixture to really play up that fall flavor
• 36 wonton wrappers
• 1 egg beaten
• 1/4 cup butter melted
• 2 T. chopped parsley
• Parmesan cheese

Instructions

1. Mix together the pumpkin, butter bits, cornmeal, and spices. Doing only a few at a time, brush around the edges of some wonton wrappers with the egg.
2. Place a heaping tsp of pumpkin mixture onto a wrapper and either top with another wrapper or fold over into a triangle.
3. Be sure to go around the edges really well to get a good seal – some people just press with their fingers but I like to use a fork much in the way you might with a pie crust. (unless of course you have one of those fancy ravioli tools!)
4. Cover the filled wrappers with a damp tea towel until finished filling the others. Bring a large pot of water to a boil and cook the ravioli for about 4-5 minutes, until tender. You might want to cook in a few batches as you don’t want to fill the pot with too many and risk them clumping together.
5. Once removed from the water, toss the ravioli with the melted butter and parsley (you can skip the parsley if you prefer) and sprinkle with Parmesan. YUM!

Recipe Notes

Variation: Stir a little bit of pureed pumpkin to melted butter – it can be canned pumpkin into the melted butter to create a simple pumpkin sauce for over the ravioli. When I do this, I add a bit of pumpkin spice to it as well.

Nutrition Facts

Pumpkin Ravioli

Amount Per Serving

Calories 364 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 85mg28%

Sodium 532mg23%

Potassium 197mg6%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 2g2%

Protein 9g18%

Vitamin A 10064IU201%

Vitamin C 4mg5%

Calcium 60mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Looking for a yummy pumpkin themed dessert? Check out my delicious pumpkin creme brulee!