I love making homemade pasta, but I rarely have the time to make it from scratch. That said, I can whip together some great ravioli in minutes, as long as I have a package of wonton wrappers on hand. When you use them as your pasta stand-in, ravioli is as easy as making a delicious filling and surrounding it with wonton wrappers. Because I've got a little one in my home, I put a generous teaspoon of filling into the center of each wonton wrapper, folded it over, and sealed it that way. If you want round ravioli that's larger, place a general tablespoon of filling in the center of the wonton wrapper and place another wonton wrapper over the top and seal it the same as you would for a folded ravioli.
Once your ravioli are made, you can either boil them, as indicated in the recipe below, or fry them like I did the batch pictured above. I've tried both and can't decide which I prefer. I suggest you try both as well and let me know what you like best!
The filling in this recipe was borne out of a plethora of pumpkin and butternut squash that was given to me by a friend that had a garden that produced way too much. Rather than turn down free squash, I looked for new and wonderful ways to use it. I had cakes, waffles and all manner of baked goods, but my favorite recipe that came of it was this fun ravioli filling with its buttery sauce. I like to round out the meal with a light salad and a glass of chilled white wine. Enjoy!
- 1 package wonton wrappers
- 1 c. part skim ricotta cheese
- 1 c. pumpkin puree
- 1/3 c. grated Parmesan cheese
- 5 garlic cloves -- divided and minced
- ½ tsp. salt
- 1 tsp. black pepper
- ½ tsp. cinnamon
- 6 T. butter
- 1 T. Italian seasoning
- Yields: 4-6 servings
- Preparation Time: 30 minutes