Pumpkin Ravioli

Pumpkin Ravioli

I’ve always steered away from making ravioli as I always though it would be too much work. When I came across this recipe for a pumpkin version it was just too tempting.

This dish worked out perfectly. It uses wonton wrappers for the ravioli, so it’s really no fuss. The delicious pockets of savoury pumpkin, tossed with melted butter, shaved Parmesan and freshly chopped herbs made this a delight to the senses. Give it a try, you’ll be amazed how easy it is!

Pumpkin Ravioli Ingredients


Pumpkin Ravioli

Adapted from Foodland Ontario

Serves: 4


1 cup pumpkin purée
1 tablespoon butter, cut into tiny pieces
1 1/2 teaspoon cornmeal
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme
Salt and pepper
36 wonton wrappers
1 egg, beaten
1/4 cup butter, melted
2 tablespoons chopped fresh Italian flat-leaf parsley
Freshly grated Parmesan Cheese


  1. In a medium bowl, combine pumpkin purée, butter, cornmeal, sage, thyme, salt and pepper to taste.
  2. Working with 6 wrappers at a time, brush edges lightly with egg. Place 1 heaping teaspoon of pumpkin mixture in the centre of each. Fold each wrapper over into a triangle and press the edges to seal well. Place on a baking sheet and
  3. cover with damp tea towel. Repeat with remaining filling and wrappers.
  4. In a large pot of boiling water, cook the ravioli in 4 batches, until tender, about 4 to 5 minutes per batch. Remove with a slotted spoon; gently toss with butter and parsley. Sprinkle with Parmesan cheese and serve immediately.

Comments are closed.