Oh, you know those chilly evenings when all you want is something that tastes like a warm hug? That’s exactly when I pull out the ingredients for this Cozy Sun Dried Tomato Pumpkin Ravioli. Forget everything you think you know about making fresh pasta—that takes hours! I’m going to let you in on my little secret for achieving that deeply savory, sweet, and spiced filling without the fuss: we’re using store-bought wonton wrappers!
Trust me on this one; using those wrappers cuts the prep time in half, maybe even more. We still get that satisfying, handmade feel, but in about 40 minutes total, you’re sitting down to homemade ravioli smothered in the richest cream sauce. It’s the absolute best way to bring a little bit of rustic Italian comfort right into your own kitchen. You are going to love how rich this tastes!
Why This Cozy Sun Dried Tomato Pumpkin Ravioli Recipe Works
This recipe isn’t trying to be complicated; it’s just purely delicious, which is why I keep coming back to it when I need a quick but impressive weeknight meal. It genuinely tastes like you spent hours slaving over fresh dough, but we know better, right?
Speedy Assembly with Wonton Wrappers
- We skip the entire flour-and-egg mixing marathon! Wonton wrappers are already perfectly thin and pliable. They cook up beautifully light without all the kneading, saving you a massive chunk of time.
The Perfect Balance in Your Cozy Sun Dried Tomato Pumpkin Ravioli Filling
- The filling hits all the right spots: that honeyed sweetness from the pumpkin, a little salty punch from the Parmesan, and those amazing little bursts of flavor from the sun-dried tomatoes. Seriously, before you seal a single one, taste the filling! Adjust that nutmeg and salt until it sings.
Speaking of other comforting pasta solutions, you should check out how I make my stuffed shells when I need something truly hearty!
Gathering Ingredients for Cozy Sun Dried Tomato Pumpkin Ravioli
Okay, gathering supplies for this dish is honestly the easiest part—especially since we are skipping the fresh pasta machine! Everything you need can usually be found in your regular pantry or fridge. Don’t stress about hunting down specialty items for this one. Remember, the quality of your pumpkin matters, but the wonton wrappers are the real lifesavers here, saving you a ton of time!
For the Ravioli Filling
- You’ll start with 1 cup of smooth pumpkin puree—make sure it’s puree, not pie filling!
- We mix that with 1/2 cup of creamy ricotta cheese and 1/4 cup of good grated Parmesan cheese.
- Here’s where the sunshine comes in: 2 tablespoons of finely chopped sun-dried tomatoes. These add such a savory depth you won’t believe!
- Finally, a tiny dash of nutmeg (1/4 teaspoon) and just salt and pepper until it tastes perfect to you.
For the Cream Sauce and Assembly of Cozy Sun Dried Tomato Pumpkin Ravioli
For wrapping, grab one package of standard wonton wrappers—yes, the ones you might use for spring rolls! For the sauce, we need 1 tablespoon of olive oil, 2 cloves of garlic that you’ll mince very fine, and 1/2 cup of rich heavy cream. Keep that pasta water handy, too; that starchy liquid is pure gold for getting that sauce perfectly emulsified!
If you ever run out of heavy cream unexpectedly, I have a great little trick for making your own substitute, you can check that out here—it’s a lifesaver!
Step-by-Step Instructions for Cozy Sun Dried Tomato Pumpkin Ravioli
This is where the magic happens, and I promise it’s less intimidating than it sounds! We move pretty fast here, so keep your filling bowl and your wrappers close by. Remember, even though we are using wonton squares, the technique still matters to get those beautiful, sealed pockets of flavor.
Preparing the Flavorful Ravioli Filling
First up, let’s mix that gorgeous filling together. Grab a medium bowl and toss in your 1 cup of pumpkin puree, the ricotta, the Parmesan cheese, your chopped sun-dried tomatoes, and that pinch of nutmeg. Now, this is important: season it generously with salt and pepper. Once everything is combined—you want it smooth and well-mixed—get a small spoon and taste it. Does it need more salt? More pepper? Make sure this tastes absolutely amazing because that’s all you’re going to taste inside the wrapper when it cooks!
Assembling Your Cozy Sun Dried Tomato Pumpkin Ravioli
Time to build the ravioli! Lay out your wonton wrappers on a clean, lightly floured surface, but don’t uncover them all at once, or they’ll dry out! Take one wrapper, and place just one small teaspoon of that filling right in the center. Now, dip your finger in a shallow bowl of water and run it carefully around all four edges of the wrapper (moistening the edges is key!). Fold the wrapper over, maybe into a triangle shape, making sure to press down firmly all around the filling to push out every last bit of air. Air pockets are the enemy!
Cooking the Ravioli and Making the Cream Sauce
While you’re finishing the last few ravioli, get a big pot of salted water boiling away. Drop those little guys in gently—don’t crowd the pot! They cook super fast; you’ll see them float to the top in maybe 3 to 4 minutes. While they are floating, get your sauce going. Heat a tablespoon of olive oil over medium heat and toss in your minced garlic. Let it get fragrant, but watch it closely so it doesn’t burn! Pour in the heavy cream and let it bubble softly. As soon as the ravioli float, use a slotted spoon to transfer them right into that simmering cream. Add a splash of that starchy reserved pasta water—that’s what thickens the sauce perfectly—and toss really gently until every piece of Cozy Sun Dried Tomato Pumpkin Ravioli is coated!
If you want more sauce ideas for pasta like this, check out my guide for making incredible homemade Alfredo sauce!
Tips for Perfect Cozy Sun Dried Tomato Pumpkin Ravioli
Achieving the perfect ravioli experience is all about those little moments of care during the process. Don’t rush the end game, or all that filling work goes to waste! We want those little pillows swimming happily in sauce, not exploding apart on us.
Preventing Ravioli from Sticking or Bursting
Seriously, treat those cooked ravioli like they are delicate little babies! When you pull them from the water, don’t just dump them in the pan. Use a slotted spoon, and let them drain for just a second. Transferring them directly into the simmering cream sauce helps them settle right in. The trick is to let the sauce cling to them first, rather than trying to stir them vigorously while they are naked in the pan. A very gentle toss is all you need!
Ingredient Notes and Substitutions for Cozy Sun Dried Tomato Pumpkin Ravioli
I know some of you are purists, and if you want to ditch the wonton wrappers and make fresh pasta dough, go for it! That’s always a lovely, traditional route, though it takes way longer. Also, if you’re staring at a can of pumpkin and it says “Pie Filling,” please put it back. You absolutely need plain pumpkin puree, or you’ll end up with way too much sugar.
If you’re feeling adventurous and want to roast your own pumpkin? Awesome! Just roast it soft, drain off ALL the excess watery liquid, mash it up, and treat it like the puree. And hey, if you love creamy meals, this recipe pairs really nicely with the flavors I use in my Tuscan Chicken dish—just a thought!
Serving Suggestions for Cozy Sun Dried Tomato Pumpkin Ravioli
Once your ravioli is coated in that beautiful, dreamy cream sauce, it honestly doesn’t need much else! Because the filling is so rich and the sauce is decadent, I usually stick to something very bright and simple on the side. A light, bitter green salad with a sharp vinaigrette cuts through that richness perfectly. Or, if you want another dose of sweet earthiness, try serving a small side of beautifully roasted carrots.
You can find my favorite recipe for honey-roasted carrots if you want a little something extra on the plate. A final grating of fresh Parmesan right over the top finishes the whole thing! Wow, that looks good.
Storage and Reheating Instructions
Nobody wants to waste leftovers of something this delicious, right? Luckily, these little bundles freeze beautifully, whether they are fully cooked or still raw, which is fantastic for busy weeks. But you have to treat them gently during storage, or they stick together into one giant, cheesy pumpkin brick!
If you have leftover *cooked* ravioli, let them cool down completely first—don’t put hot food in your fridge! Store them in a shallow, airtight container with just a tiny drizzle of olive oil over them. This stops the sauce from congealing into a solid block. They’re great for about three days in the fridge.
For reheating the cooked ones, forget the microwave if you can. It turns them rubbery! Instead, gently warm them in a skillet over low heat with a tablespoon or two of milk or reserved pasta water. This helps revive that lovely cream sauce without drying out the pasta wrapper. If they seem dry, add a splash more liquid!
If you want to freeze them *raw*, lay the assembled ravioli on a baking sheet lined with parchment paper, making sure they aren’t touching at all. Pop that sheet into the freezer until the ravioli are rock solid—this is called flash freezing. Once they are frozen solid, you can transfer them into a freezer bag. Then, when you cook them straight from frozen, just add a couple of extra minutes to the boiling time. They taste almost just as good!
Quick Facts About This Cozy Sun Dried Tomato Pumpkin Ravioli
Sometimes you just need the quick overview, right? You want to know if you have time to pull this off before the pizza delivery guy gets there! Since this Cozy Sun Dried Tomato Pumpkin Ravioli is such a fast recipe, I laid out the key details so you can see exactly what you’re getting into. I always check the prep time before I even pull out the cutting board!
- Prep Time: Only 30 minutes! That’s mostly just mixing the filling and sealing the wrappers.
- Cook Time: Seriously fast—just about 10 minutes total for boiling and saucing.
- Total Time: You’re looking at 40 minutes from start to finish. Isn’t that amazing for homemade pasta?
- Yield: This recipe makes about 4 hearty servings, perfect for a small family dinner or two very hungry people!
- Dietary Note: This is completely vegetarian, which is great for Meatless Mondays or when you just want something lighter that still feels rich.
Frequently Asked Questions About Cozy Sun Dried Tomato Pumpkin Ravioli
I know when I look at a new recipe, my brain goes straight to the problems it might cause! Don’t let the idea of homemade ravioli intimidate you—especially since we’re using those fantastic wonton wrappers. I’ve gathered up the questions I always get about this Cozy Sun Dried Tomato Pumpkin Ravioli so you can bake (or boil!) with confidence. If you love cheese balls, you might also want to check out my recipe for Arancini for another great comfort food fix!
Can I use butternut squash instead of pumpkin puree?
Oh, absolutely! Butternut squash is a wonderful stand-in here. The texture is very similar once cooked and mashed, so you’ll get that same velvety mouthfeel in your filling. The flavor profile changes slightly—squash is often a bit nuttier and less earthy than pumpkin—but it pairs just as beautifully with the savory sun-dried tomatoes and the cream sauce. Just make sure you roast it thoroughly and drain off any excess water so your filling doesn’t become too sloppy!
How do I prevent the wonton wrappers from drying out while assembling?
This is the biggest beginner trap! Wonton wrappers are thirsty, and they get brittle fast when exposed to air. My trick is to keep the stack covered with a slightly damp (not soaking wet!) kitchen towel while you work on the first batch. For extra protection, only lay out five wrappers at a time on your cutting board. Keep that small bowl of water nearby, and work quickly to moisten the edges before getting the filling on them.
Is this Cozy Sun Dried Tomato Pumpkin Ravioli suitable for freezing?
Yes, and I highly recommend it! The best way to freeze them when they are raw is the flash-freeze method I mentioned earlier: single layer on parchment paper until solid, then bag them up. If you’re freezing them *cooked*, make sure they are completely cooled, and layer them in a container with parchment paper between the layers so they don’t fuse together. When reheating the cooked ones, go slow with a little milk or pasta water to bring that sauce back to life!
Nutritional Snapshot
Now, I’m not usually one to stand around counting calories when I’m eating something this delicious and comforting, but I know some of you are curious about what exactly goes into these little pockets of joy. This recipe for Cozy Sun Dried Tomato Pumpkin Ravioli is rich because of the cream and the Parmesan, but it’s also packed with good fiber from that pumpkin!
Here’s a breakdown of the estimated nutrition facts per serving, just so you have an idea. But remember, I always say the real nutrition comes from the joy of sharing a meal with people you love. That’s why I don’t stress too much over the numbers when making comfort food like this!
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 550mg
- Fat: 28g (With 16g being Saturated Fat, thanks to that heavy cream!)
- Carbohydrates: 38g
- Protein: 15g
A little heads-up here: these figures are based on the measurements provided, and since we are using store-bought wrappers and gauging the sauce to taste, your actual numbers might shift a tiny bit. I always tell people to view these stats as a nice guideline rather than a strict rule book!
Print
Cozy Sun Dried Tomato Pumpkin Ravioli
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for homemade pumpkin ravioli featuring sun-dried tomatoes.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped sun-dried tomatoes
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package wonton wrappers
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup reserved pasta water
Instructions
- In a bowl, mix pumpkin puree, ricotta cheese, Parmesan cheese, sun-dried tomatoes, nutmeg, salt, and pepper to make the filling.
- Place one teaspoon of filling in the center of a wonton wrapper.
- Moisten the edges of the wrapper with water and fold it over to form a triangle or square, pressing out any air pockets. Seal the edges firmly. Repeat with remaining wrappers and filling.
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook for 3-4 minutes, or until they float.
- While the ravioli cooks, heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add heavy cream to the skillet and bring to a gentle simmer.
- Use a slotted spoon to transfer the cooked ravioli directly into the cream sauce. Add a splash of reserved pasta water to help the sauce emulsify.
- Toss gently to coat the ravioli in the sauce. Serve immediately.
Notes
- You can substitute fresh pasta dough sheets for wonton wrappers if you prefer.
- If you do not have pumpkin puree, you can roast and mash fresh pumpkin.
- Taste the filling before assembling the ravioli to adjust seasoning.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 550
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 4
- Protein: 15
- Cholesterol: 75
Keywords: pumpkin ravioli, sun dried tomato, cozy pasta, homemade ravioli, vegetarian pasta