• Deals
  • Food
  • Faith
  • Homeschool
  • Family/Life
  • Health
fp logo
fp logo
  • RSS
  • Twitter
  • Facebook
  • Pinterest
  • Youtube
  • Email
  • About
  • Contact
  • My Book
  • Articles
  • Start Here

Pumpkin Ravioli

on September 14, 2010 · 4 Comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Pumpkin Ravioli Recipe

I have lots of cans of pumpkin in my cabinets, so I decided to try my version of  this recipe in the Publix Grape magazine.  It is really easy, but just a little time consuming.  The good thing is that it makes a lot, so I froze two meals worth and we had one for dinner.  It ends up making enough for about 6 servings. Depending on how you wrap them, 2 wraps per ravioli (large square), or doubling one over (triangle), you can get 20 large or 40 small raviolis.

Butter Sauce for Ravioli

I used an easy butter sauce for ravioli recipe. If you have ideas on another sauce, I would love to hear them.  While the butter sauce was good, it was a bit heavy for our liking.  Also, I probably didn’t brown ours enough, I was afraid I would burn it!

Pumpkin Ravioli
 
Print
Ingredients
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon and ¼ cup butter
  • ½ cup blanched almonds
  • 1½ tablespoons fresh rosemary, chopped
  • 1 can pumpkin
  • ¼ cup Parmigiano-Reggiano cheese, finely shredded or grated, plus garnish
  • ¼ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper
  • 1 package wonton wrappers (approx. 40)
Instructions
  1. In a medium saucepan cook onion and garlic in 1 teaspoon butter on medium heat, around 3 minutes, until onion is cooked. Don’t burn!
  2. In a food processor combine ¼ cup almonds and rosemary. Cover and pulse until nuts are finely ground. Add pumpkin, ¼ cup cheese, onion and garlic, salt and pepper. Cover and pulse until combined.
  3. Lay wonton wrappers out on workspace, have a small dish of water to dip your fingers in to wet wonton so it will seal.
  4. Lay out two wrappers, and top one with approximately one tablespoon of pumpkin mixture.
  5. Brush the edges of the wrapper with water and lay the second wrapper on top, seal edges. Continue until you use all the filling.*Tip: If mixture comes out because you used too much, just squeeze it out until wrapper will close.
  6. Coarsley chop remaining almonds, then heat remaining ¼ cup butter and add almonds. Stir until butter begins to brown, keep it on low, you don’t want to burn the butter, just have it turn brown. Remove from heat and keep warm, this is your topping for the ravioli!
  7. Boil a pot of water and cook ravioli for about 2 to 3 minutes. Keep it at a low boil. Drain ravioli.
  8. Place on a dish and drizzle with almond butter topping.
  9. Top with Parmesan cheese and serve.
3.4.3174

View instructions picture by picture…

Pumpkin-Ravioli-fillingIn a food processor combine 1/4 cup almonds and rosemary.  Cover and pulse until nuts are finely ground.  Add pumpkin, 1/4 cup cheese, onion and garlic, salt and pepper.  Cover and pulse until combined.

Pumpkin-Ravioli-prepLay wonton wrappers out on workspace, have a small dish of water to dip your fingers in to wet the pumpkin ravioli wonton so it will seal.

Pumpkin-Ravioli-fillLay out two wrappers, and top one with approximately one tablespoon of pumpkin mixture.  Pumpkin-Ravioli-triangle

Brush the edges of the wrapper with water and lay the second wrapper on top, seal edges.  

Pumpkin-Ravioli-finalContinue until you use all the filling.*Tip:  If mixture comes out because you used too much, just squeeze it out until wrapper will close.

You can also substitute butternut squash in this recipe. See my Recipe for Butternut Squash Ravioli HERE.

{ 4 comments }
« Prev Post
Next Post »

Comments

  1. Valerie September 14, 2010 at 1:44 pm

    Wow, how did you get lots of pumpkin cans? I’ve been scouring grocery store shelves for months and the pumpkin shortage still seems to be affecting production. A nice employee at my local Kroger actually took apart a pumpkin pie kit and sold me just the can of pumpkin earlier this winter so that I could make pumpkin bisque! Other than that, I have had no luck finding canned pumpkin. Fortunately, a sweet aunt sent me a couple of small pumpkins she grew in her garden this year.

    Reply
  2. Missy September 14, 2010 at 3:31 pm

    Libby’s Pumpkin is not available right now… anywhere. There are literally 6 cans left in their entire inventory at the company. The flooding last year in Illinois wiped out their entire crop. They are expected to be back by late September/October but no promises. Here are some additional links:

    http://www.washingtonpost.com/wp-dyn/content/article/2010/06/01/AR2010060100801.html

    http://blogs.wsj.com/economics/2009/11/19/libbys-pumpkin-shortage-stymies-thanksgiving-tradition/

    http://www.jsonline.com/features/food/87709747.html

    Reply
  3. Steph @ Cookin' Cowgirl July 15, 2011 at 10:22 am

    Wow! This looks amazing, Faithful! I love pumpkin!
    I’m having my first linky party on my blog and the theme is pumpkin. I’d like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.

    http://cookincowgirl.blogspot.com/2011/07/pumpkin-blog-hop.html

    ~Cookin’ Cowgirl

    Reply

Trackbacks

  1. 15 Delicious Italian Ravioli Dishes February 20, 2014 at 12:53 pm

    […] Recipe & Photo credit to faithfulprovisions.com […]

    Reply

Speak Your Mind Cancel reply

*

*

Rate this recipe:  

Categories

Quick Links

  • FREE Downloads
  • Daily Deals
  • Birthday Freebies
  • Categories
  • Coupon Database
  • Coupon Lingo
  • FAQ
  • Ingredient-Based Recipe Index
  • Kids Eat Free List
  • Meal Planning
  • Recipe Box
  • Store Deals

Print Coupons

Print Free Coupons

Monthly Savings

Copyright © Faithful Provisions / Hancock Group LLC, 2008-2023. All Rights Reserved.

ADVERTISING  |  CONTACT  |  FAQ  |  DISCLOSURE POLICY  |  PRIVACY POLICY