Pumpkin-Filled Ravioli

This is a savory way to make use of wonton wrappers. You can also place the uncooked ravioli on a baking sheet and freeze. When frozen, place them in a plastic bag and store for an easy supper!

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 10 oz. canned pumpkin
  • 1 large egg
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 tsp. dried savory leaves
  • 1⁄2 tsp. dried sage
  • 3 Tbsp. butter, melted
  • 24 wonton wrappers
  • 2 Tbsp. minced fresh parsley


  • Using an electric mixer, beat together pumpkin, egg, Parmesan cheese, salt, pepper, savory, sage, and 1 tablespoon butter. Lay out the wonton wrappers. Spoon filling on one side of each.
  • Dipping your fingers in cold water, moisten the edges of the wonton wrappers and press together, making sure edges are tightly sealed.
  • Bring a large pot of water to boil. Cook the ravioli until they rise to the surface. Drain and serve hot with remaining butter and parsley.