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

Ingredients

  • 10 oz. canned pumpkin
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. dried savory leaves
  • ½ tsp. dried sage
  • 3 Tbsp. butter, melted
  • 24 wonton wrappers
  • 2 Tbsp. minced fresh parsley

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 10 oz. canned pumpkin
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. dried savory leaves
  • ½ tsp. dried sage
  • 3 Tbsp. butter, melted
  • 24 wonton wrappers
  • 2 Tbsp. minced fresh parsley

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat12g
Saturated Fat7g
Cholesterol80mg
Sodium680mg
Total Carbohydrate34g
Dietary Fiber3g
Sugars3g
Protein10g