I hope everyone had a wonderful Thanksgiving holiday yesterday. Ours was spent with friends and family, gorging ourselves on food and drinks, playing Cards Against Humanity, and being so full we were in pain. I’d say that’s pretty typical. So with the holiday being over, I was thinking about the leftover cans of pumpkin puree that I would inevitably have, which brings me to this week’s recipe, Pumpkin Ravioli.
If any of you are like me, then when cans of pumpkin are on sale, you totally over buy. After all, what if they run out at the store and you NEED it? Or what if you come across a kickass recipe on Pinterest that you HAVE to try but don’t have enough pumpkin? But there always seems to be leftover pumpkin at the end of the day. So what to do with it?
The idea for testing out a Pumpkin Ravioli recipe just came to me this week, and I’m SO glad it did. Because yes, I had extra pumpkin laying around, but I also hadn’t made ravioli in ages and I love ravioli of all shapes, sizes, and varieties (how can I forget the Ravioli & Green Bean Recipe and the Caprese Ravioli?). This recipe was super light which is perfect this time of year to fill you up without being too heavy.
Here’s the deal…this is a savory dish and really comes together with very few ingredients…don’t ya love that?! The filling is just some canned pumpkin, grated Parmesan cheese, salt and pepper. Almost sounds too simple to be good, right? Luckily that’s not the case. And to make matters easier, I used wonton wrappers to make the ravioli, which saved tons of time.
Biggest takeaway on this recipe is to make sure your ravioli is sealed really well, so it survives the cooking process. I had a few commit ravioli suicide in the boiling water, which was sad. And you have to handle the ravioli really gently, of course. I forgot how fun it is to make ravioli, so I can’t wait to do that again!
As for the sauce for the ravioli, a nice, light sauce is ideal so it doesn’t overpower the pumpkin ravioli. This sauce was simply butter and chicken broth. A nice browned butter sauce with sage and some walnuts would be fabulous too, but for easiness you cannot beat the butter and broth.
Simply serve up the ravioli with a little chopped parsley over the top for color and dinner is served. I was so pleasantly surprised by how delicious these were. I cannot wait to make them again with the leftover wonton wraps I have.
Click here for the recipe and step by step instructions…trust me that if you love ravioli, you should!
A look back:
One year ago: Roasted Brussels Sprouts with Honey Sriracha Drizzle – Oh So Good!
Two years ago: Light and Easy Carbonara
Three years ago: Because I Can…Grown Up Mac ‘N Cheese