Pumpkin Ravioli


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This mildly seasoned filling makes for an unexpected, though delicious, ravioli that needs no sauce. You can call it "pumpkin pie in pasta."

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  • 14-oz. can pumpkin (not pumpkin pie filling)
  • 1 Tbs. maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. mild curry powder
  • 1/2 tsp. ground ginger
  • 25 wonton wrappers

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In a medium bowl, mix together the pumpkin, syrup, cinnamon, curry powder and ginger until blended. Fill a small bowl with water. To assemble the ravioli, place 1 tsp. of the filling in the center of a wonton wrapper. Dip your finger in the water and wet the edges of the wrapper. Bring the edges of the wrapper together, sealing it firmly with your fingers and gently pressing out any air bubbles. This will go much faster than it sounds. Repeat with the remaining wrappers and filling. In a large saucepan, bring about 3 inches of water to a boil over high heat. In batches, boil no more than 6 ravioli at a time for 2 to 3 minutes or until they float to the top, the wrappers are translucent and the edges tender. Remove with a slotted spoon and serve.

Makes 6 servings.

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