Pumpkin Ravioli

These ravioli are called mezzaluna, because of their half-moon shape. You may make them ahead, refrigerate them, and then cook them to order.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup cooked pumpkin purée
  • 2 large eggs, divided
  • 1⁄8 tsp. ground nutmeg
  • 2 Tbsp. bread crumbs
  • 2 amaretti, crushed into crumbs
  • 1 Tbsp. chopped dried apricot
  • 1 tsp. honey mustard
  • 1 Tbsp. water
  • 12 gyoza wrappers
  • 1⁄4 cup browned butter
  • 1 tsp. minced sage
  • 2 Tbsp. grated Parmesan cheese


  • Combine the pumpkin purée with 1 egg, nutmeg, bread crumbs, amaretti crumbs, dried apricot, and honey mustard.
  • Beat remaining egg with water in a small bowl.
  • Put one spoonful of filling in the middle of each gyoza wrapper. Brush the edges of the wrapper with egg mixture and then fold it over to make a half moon. Press the edges down to seal.
  • Bring a large pot of salted water to a boil, then add the ravioli and cook for about 1 minute. Drain and put the ravioli on a platter.
  • Drizzle the browned butter over the ravioli, sprinkle with sage and Parmesan cheese, and serve hot.