Description
A simple recipe for homemade pumpkin ravioli featuring sun-dried tomatoes.
Ingredients
Scale
- 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