Creamy, rich pumpkin filling stuffed inside an easy to make ravioli shell makes these pumpkin ravioli a weeknight dinner your family won’t forget!
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Creamy pumpkin meets slightly sweet Parmesan cheese and savory sage, tucked nicely into a won ton wrapper for the easiest ravioli ever. Poured over that, you have delicious browned butter and delicious garlic for an easy weeknight dinner your whole family will love.
Why a won ton wrapper ravioli?
While not “traditional” for a ravioli, won ton wrappers make a wonderful substitution for a homemade flour dough ravioli. They are easily found at almost all grocery stores, or Asian food stores, and are very budget friendly.
A won ton wrapper easily boils in water, and holds the filling with no problems. A simple swipe of a clean finger dipped in water helps to create a “seal”, and using a fork to seal the edges better also creates the look of traditional, but easy ravioli.
Ingredients you need:
Making your homemade ravioli;
- Bring a pot of water to boil.
- Combine pumpkin, Parmesan cheese, salt and pepper in a medium bowl.
- Scoop filling in the center of a won ton wrapper.
- Moisten the edges of 2 sides with a bit of water, and fold over filling to create a rectangle. Press with a fork to seal.
- Once the water is boiling, cook each ravioli in the boiling water. Work in small batches, or they could stick together.
- Using a slotted spoon, remove the raviolis from the pot and place on a plate to drain slightly.
- Melt butter in a saucepan, add garlic and sage. Simmer until butter browns.
- Pour buttery pasta sauce over raviolis and serve immediately!
Can I make these ahead of time?
This particular recipe doesn’t freeze very well at all. You CAN make the filling ahead of time, and store it in the refrigerator until you are ready to make the raviolis, up to 3 days.
What to serve with this pumpkin ravioli:
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Pumpkin Ravioli
Creamy, rich pumpkin filling stuffed inside an easy to make ravioli shell makes these pumpkin ravioli a weeknight dinner your family won't forget!
Ingredients
- 1 cup pumpkin
- 1/3 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 won ton wrappers
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 teaspoon dried sage
Instructions
- Bring a pot of water to boil.
- Combine pumpkin, Parmesan cheese, salt and pepper in a medium bowl.
- Scoop 1 Tablespoon mixture into the center of a won ton wrapper.
- Moisten the edges of 2 sides with a bit of water, and fold over filling to create a rectangle. Press down with a fork to seal edges.
- Once the water is boiling, cook each ravioli in the boiling water for three minutes. Work in small batches, or they could stick together.
- Using a slotted spoon, remove the raviolis from the pot and place on a plate to drain slightly.
- Melt butter in a saucepan, add garlic and sage. Simmer until butter browns.
- Pour over raviolis and serve immediately!
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