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)


Spinach & Ricotta Ravioli


Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2


These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.


Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon of filling.  Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.


(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)