When I think of fall, I think, not only of cooler weather and beautiful leaves, but of the seasonal foods that come along with it. It seems like as soon as September hits, we are surrounded by pumpkin. Lattes, donuts, pies, breads, and muffins, and I love it! I love pumpkins so much I often grow my own. This season I wanted to try a savory recipe instead of my usual sweet ones. So I tried pumpkin spice ravioli.
How To Make Pumpkin Spice Ravioli
I like ravioli a lot, but I also like mixing up the fillings with more than just meat, spinach or cheese. So this time I tried pumpkin and I loved it! This is a tasty, warm, fall recipe the family will love.
If you’ve never made your own ravioli it may be surprising that you make it with wonton wraps! Yes, the same things used to make egg rolls and dumplings. Not only do you use wonton wraps, but those wraps are actually pretty easy to make at home.
Of course buying them is the quickest option, but if you’re like me, you may be up for a little bigger challenge, and saving a few pennies at the grocery store.
Making your own wonton wraps
To make your own wonton wraps, you’ll need 2 cups of all purpose flour, ½ teaspoon of salt, 1 egg, ¼ cup of water (possibly more if your dough is too dry) and a little cornstarch to help it keep from sticking.
First mix the flour and salt. Make a little indentation in the flour, and add the water and whisked egg in the middle. Mix the ingredients, sprinkle your counter with cornstarch and kneed the dough for 3-5 minutes until it is smooth, adding a little water to the dough if necessary.
Split the dough into two small balls and let it rest for 30 min to 1 hour. Then roll it out really thin. Using cornstarch on the counter and rolling pin to keep from sticking, will prevent your dough becoming too think. Once rolled really thin cut circles into the dough, and continue on with the ravioli mix.
To cut the circles, you can use a small plate, or you can use a ravioli wheel like this one.
This recipe not only is a new pumpkin favorite, but the nutmeg and sage also add an extra touch of fall flavor that you and your family will love, and look forward to every time the air turns chilly.
- Kosher salt
- 1/2 cup canned pure pumpkin , (not pumpkin pie filling)
- 1/4 cup grated Parmesan cheese, plus some shaved for garnish
- 1/4 cup ricotta cheese
- 2 tbsp shredded mozzarella cheese
- Pinch of nutmeg
- 4 tbsp tablespoons heavy cream
- 36 round wonton wraps
- 8 tbsp unsalted butter, (1 stick)
- 4 fresh sage leaves
- Freshly ground black pepper
- Fill a large pot three-quarters full with salted water and bring to a boil.
- Combine the pumpkin, Parmesan, ricotta, mozzarella, ½ teaspoon salt, nutmeg, and garlic powder in a medium bowl and stir well. Add enough of the cream to smooth out the filling but not thin it out. You want a thick filling, not a sauce.
- Lay 18 wonton wrappers on a cutting board; place 1 tablespoon of the filling in the center of each. Brush the edges with a little water. Place a second wonton wrapper on top, sealing the edges with your fingers or the tines of a fork, pressing out any air bubbles around the filling and leaving about an ⅛-inch border all around.
- Drop the ravioli into the boiling water. Cook until the ravioli float to the top, 2 to 3 minutes. Remove the ravioli from the water with a slotted spoon and drain well on paper towels. Try to keep them from touching; they will stick together.
- Melt the butter in a large sauté pan over medium-low heat until it foams. Increase heat to medium-high and add the sage leaves, and pepper to taste. Cook until the sage becomes crispy and the butter begins to brown, 2 to 4 minutes. Remove from the heat and carefully add the ravioli. Spoon the butter over the ravioli to coat. Divide among 4 plates. Garnish with shaved Parmesan.
If you like ravioli, you might want to try this crock pot ravioli casserole. It’s delicious!