Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli -2

Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli

by Ree Drummond

1 stick unsalted butter

2 cloves garlic, minced

1 can (15 oz.) pumpkin puree

kosher salt

1/4 tsp. chili powder

1/4 cup pine nuts

1 large egg

48 wonton wrappers

1 1/2 cups shaved Parmesan cheese

6 sage leaves, rolled and very thinly sliced

freshly ground pepper

Melt 2 tablespoons of butter in a large skillet over medium heat.  Add the garlic and heat it for a couple of minutes (don’t brown it).  Add the pumpkin, 1/2 teaspoon salt and the chili powder.  Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid.  Remove from the heat and let it cool slightly while you get the other components ready.

Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden.  Remove them to a plate and set aside.

Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown.  Watch it carefully and take the pan  off the heat as soon as it’s ready.  Finally, beat the egg with 1 tablespoon cold water.  Now you’re ready Operation Ravioli.

Bring a pot of salted water to a boil.  Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one.  Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper.  Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go.  To seal the ravioli, use a knife or square cutter to neatly trim the edges.  Set them aside while you work on the rest.

Drop a few ravioli at a time into the boiling water.  Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates.  Spoon a little bit of browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts ans a little pepper.

(This recipe was in”Food Network Magazine the Trick or Treat 2016 issue)


Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread


Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

                                                Julie Lincoln                                                                      


Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs


1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F.  Combine the dry ingredients and set aside.  In a mixing bowl, cream together the butter/margarine and sugars.  Add the eggs, one at a time, mixing after each one.  Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined.  Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)