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

Ingredients

  • ½ cup cooked pumpkin purée
  • 2 large eggs, divided
  • ⅛ 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
  • ¼ cup browned butter
  • 1 tsp. minced sage
  • 2 Tbsp. grated Parmesan cheese

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • ½ cup cooked pumpkin purée
  • 2 large eggs, divided
  • ⅛ 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
  • ¼ cup browned butter
  • 1 tsp. minced sage
  • 2 Tbsp. grated Parmesan cheese

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat16g
Saturated Fat9g
Cholesterol125mg
Sodium250mg
Total Carbohydrate22g
Dietary Fiber2g
Sugars7g
Protein7g