Pumpkin Ravioli with Garlic Butter Sauce

  • 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

In a medium bowl, combine the ricotta cheese, pumpkin, Parmesan cheese, two of the minced garlic cloves, salt, pepper, and cinnamon. Mix well then taste. Make any adjustments needed to the filling.

On a cutting board line up as many of the wonton wrappers as possible. Place 1 teaspoon of the filling in the middle of each wrapper. Working on 2-3 ravioli at a time, brush the edges with water, fold over and press the edges tight to ensure a good seal.

If you are freezing any of the ravioli, put them on a baking sheet lined with parchment paper and freeze overnight. In the morning you can remove the raviolis and place in a freezer bag to store in the freezer. These can be frozen for up to one month.

Heat a large pot of water over high heat. Once it is boiling slip 6-8 raviolis into the water (making sure they don't touch). When the raviolis begin to float gently lift them from the water with a slotted spoon to drain. Continue on with this process until the desired amount of raviolis is cooked.

Meanwhile, heat the butter in a small sauté pan over medium heat. When the butter begins to brown, add the remaining 3 minced cloves of garlic and the Italian seasoning. Heat for an additional two minutes, then pour the sauce over the cooked ravioli and sprinkle with Parmesan cheese.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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