I usually make ravioli from scratch (meaning I make the pasta dough and roll it out), but that’s fairly time-consuming. Then, a couple days ago, I was flipping through magazines and saw this recipe for pumpkin ravioli using wonton wrappers and figured it was worth a try. I modified the spices slightly, but it’s pretty close to the magazine recipe. Also, I like tiny ravioli, so I used 3 inch wonton wrappers. If you like bigger ones, you can just increase the amount of pumpkin pulp you use in each ravioli. I’m tagging this as eggless and vegan because you can find wonton wrappers that are both!
Ingredients1 tsp olive oil 1/2 cup pumpkin pulp 1 tsp thyme 1 tsp oregano 1/4 tsp cinnamon 1/8 tsp nutmeg 24 wonton wrappers (3 inch), cut in half bowl of water
1. Heat the olive oil in a pan on med-high. Add the pumpkin pulp and spices and cook for ~5 minutes. Remove from heat and let cool.
2. Lay the wonton wrappers on a flat surface. Place 1/2 tsp of pumpkin pulp in the center of the bottom half of the wrapper.
3. Using your finger, wet all four edges of the wrapper. Fold the top down over the pulp and press all three edges firmly to seal. Make sure they are pressed well so no filling leaks out when you boil it. Lay them on a wax paper or paper towels as you finish. I let them dry a couple hours (till the edges were dry) before boiling.
4. Add 1 tsp of salt and 1 tsp of oil to a large pot of water and bring it to a gentle boil. Add about half the ravioli and boil for 8 mins.
5. Gently remove from water and drain. Repeat steps 4 and 5 with the other half.
6. Serve hot with your favorite sauce (I made a brown butter sage sauce), or just drizzle with olive oil.