This recipe screams, “It’s fall! Buy pumpkins and gourds and mums and hay bales, and scatter them across your front porch and deck and throughout your house! Keep hot cider on the stove at all times!”
Or you can simply make this Pumpkin Ravioli. It doesn’t look particularly striking, but it is absolutely delish. Creamy and rich, plus a little tangy from the fresh parmesan. Mmmm mmmm. And if your grocery store happens to carry pepitas, all the better! A little crunch to complement the creaminess.
Despite a little prep time, this is a simple recipe. I should know. I made my ravioli with this little pipsqueak periodically hanging on my legs.
So yes, it really is simple. A few easy-to-find, budget-friendly ingredients, a little pressing and sealing to form your ravioli, then you boil those suckers and toss them in warmed butter. What could be better?
Oh yes, I know. A magical dish fairy who appears to wash all those dishes.
And perhaps a thyme-infused cream sauce? The Big Guy hinted he’d like to try this Pumpkin Ravioli with a sauce next time. Challenge accepted!
makes 4 servings
(a Rachael Ray recipe)
1 c. canned pure pumpkin puree
4 oz. cream cheese, softened
1/4 c. finely grated parmesan cheese, plus additional shavings for topping
1 large egg
salt and pepper
32 wonton wrappers (they’re in our produce section, of all places…)
1/4 c. shelled pumpkin seeds (pepitas), toasted
6 Tbsp. unsalted butter
In a medium bowl, mash together the pumpkin, cream cheese, grated parmesan, egg and 2 pinches each salt and pepper.
Line a baking sheet with parchment paper and set aside. Place 16 wonton wrappers on the baking sheet. Top each with a tablespoon of the pumpkin mixture. Brush the edges with water, top with a wonton wrapper, and press to seal, gently squeezing out air pockets. Try not to squeeze pumpkin out the sides! Otherwise they might not seal well and you’ll end up with chunks of that delicious filling floating around wasted.
Bring a large pot of salted water to a boil. The salt helps keep the ravioli from sticking together, so be liberal. In a large skillet, melt the butter and keep warm.
Working with four ravioli each time, place into boiling water and let cook until they float to the surface, about three minutes. Using a slotted spoon, remove the ravioli from the water and place in skillet with butter, turning to coat. (At this point, next time I’ll put the ravioli directly on Plate 1, which I’ll keep warm in the oven until all are finished. I piled all 16 of mine into the skillet and they stuck together horribly.)
Divide the ravioli between 4 plates. Season with pepper, plus salt if needed. Scatter toasted pepitas on top and pass shaved parmesan at the table.