(Recipe can be found on the site Health.com here.)
Step by Step Instructions
Pumpkin Ravioli is surprisingly delicious and easy. Here’s what you’ll need: Salt, Chicken Broth, Canned Pumpkin, Wonton Wrappers, Black Pepper, 1/3 cup of grated Parmesan Cheese, 1.5 tablespoons of Butter, and fresh Parsley for garnish.
Start by getting a large pot of water boiling. Then in a medium-sized bowl add a cup of canned pumpkin, 1/3 cup of grated Parmesan cheese, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Stir to combine the filling.
Here’s what you’ll need to put the ravioli together: A cutting board, wonton wrappers, an empty bowl to put the ravioli as completed. bowl of filling, small bowl of water, and a pastry brush if you have one. Then spoon 2 teaspoons of the filling in the center of the wonton wrapper.
Here’s a closeup of the wonton. Don’t overfill it, but don’t skimp on filling either.
It’s difficult to see in this photo, but use a pastry brush or your finger to apply water along 2 edges of the wrapper.
This is an example of how you’ll fold it over…basically the edges that are still dry will each get pressed into an edge that you’ve brushed water on.
I start by folding the top corner down to meet with the bottom…
Then carefully yet firmly press the sides together. Definitely be sure you get them completely sealed or they will break open when you cook them. Also if you have long nails (as I do), be careful not to puncture wrapper.
Here are my finished ravioli. The recipe made about 2 dozen.
Put 1 teaspoon of salt in the water and add the ravioli to the boiling water. Add one at a time, so they don’t stick together. Cook the ravioli for about 7 minutes.
With about a minute left in cooking the pasta, add a tablespoon and a half of butter and 1/2 cup of chicken broth to a sauce pan and heat over medium high heat.
After 7 minutes, drain the ravioli. Remember to be gentle when transferring it to the colander.
Bring the sauce to a boil.
Turn the heat to low and carefully transfer the drained pasta to the sauce pan and gently flip the ravioli so it’s coated lightly in sauce.
As the pasta sits in the sauce, chop a handful of parsley. Once the parsley is chopped, spoon some ravioli into a dish, top with a light drizzle of sauce and sprinkle some parsley over the top and enjoy! Happy pasta filling!
- 1 cup canned pumpkin
- ⅓ cup grated Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 24 wonton wrappers
- 1 teaspoon salt
- ½ cup chicken broth
- 1½ tablespoons unsalted butter
- Chopped parsley
- Begin by getting a large pot of water boiling.
- In a medium-sized bowl, combine a cup of canned pumpkin, ⅓ cup of grated Parmesan cheese, ⅓ teaspoon of salt and ⅛ teaspoon of pepper.
- Grab a wonton wrapper and lay it flat on a cutting board. Spoon about 2 teaspoons of filling in the middle of the wrapper. Use your finger or a pastry brush and wipe water on the two edges closest to you. Then take the opposite corner and press it on the opposite corner. Then press the sides down being careful to not let filling leak out and make sure the ravioli is completely sealed.
- Cook the ravioli in the boiling water along with a teaspoon of salt for about 7 minutes and then drain. Be sure you're gently handling the ravioli.
- Finally make the sauce by combining 1.5 tablespoons of butter with ½ cup of chicken broth. Stir and bring to a boil. Then carefully add the ravioli to the sauce and flip them to coat.
- Serve the ravioli with a little drizzling of sauce and top with chopped parsley and enjoy!