These sweet pumpkin ravioli use wonton wrappers for an easy version you can make at home.
On a trip to Italy in 2012, my mom and I did a tour of the Tuscan region. Translated: we ate copious amounts of prosciutto, parmesan, balsamic vinegar and tortelli (which are pretty much that region’s version of ravioli) and drank lambrusco like it was water.
When we were in Parma (hands down my favorite Italian city although I’ve heard it’s changed quite a bit since), we went to this tiny restaurant about 20 minutes outside of the city run by the sweetest woman I’ve ever met and her incredibly gorgeous son (dinner and eye candy was not a bad combo).
She opened an hour early for us and made the most insanely delicious pumpkin ravioli I’ve ever had. The ravioli were borderline dessert as the filling was more on the sweet side than savory (like these pumpkin stuffed shells) and she topped them with crumbled anisette cookies and sage. The whole meal was unreal.
When I got home, I knew I wanted to try to recreate those ravioli with their delicious sweet twist. Here’s the difference between me and the sweet little Italian lady though, I don’t have all day to spend in the kitchen making fresh pasta, so I used wonton wrappers.
Honestly, these pumpkin ravioli are all about the filling anyway. It’s sweet, creamy with just a touch of cheese and sage and topped with touch of granola, I was instantly transported back to that dinner table in Parma.
All that’s missing is the hot son to serve it to me in my kitchen.
Why You’ll Love This Recipe
- Sweet and Savory: The rich, creamy filling is balanced with a touch of savory flavors that makes for the most delightful sweet pumpkin pasta recipe.
- Unique Texture: Using wonton wrappers gives you tender, individual ravioli just like homemade pasta.
- Fun Topping Twist: The crunchy granola topping adds an unexpected textural contrast to every bite and a sweet flair.
- Quick and Easy: Unlike homemade pasta ravioli, you can make this easy pumpkin ravioli recipe fit perfectly into any dinner.
Ingredients You’ll Need
Here’s everything you need to create your very own batch of this homemade pumpkin ravioli recipe.
- Pumpkin purée: The star of the filling, delivering a naturally sweet and smooth base. Stick to pumpkin puree and not pumpkin pie filling which is sweetened and spiced. We’ll add our own sweetener and spices.
- Parmesan cheese: Use freshly grated parmesan for the best taste and texture.
- Whole milk ricotta cheese: This creamy, rich cheese combines with the pumpkin puree for a luxuriously rich filling.
- Maple syrup: Brings a gentle sweetness to the ravioli.
- Spices: cinnamon, ginger and nutmeg come together as a warming spice trifecta for the sweet pumpkin ravioli
- Fresh sage: Adds an earthy, herbal freshness that pairs perfectly with pumpkin.
- Wonton wrappers: These create a quick version of ravioli without the fuss of making pasta dough.
- Granola: For crunch and an unexpected sweet twist. You can use this homemade pumpkin granola or a store-bought variety of your choice.
- Melted butter: Drizzled on top for a rich finish in place of a sauce.
How to Make Pumpkin Ravioli Using Wonton Wrappers
Mix the Filling
In a bowl, combine all the filling ingredients (pumpkin purée, parmesan cheese, whole milk ricotta, maple syrup, kosher salt, black pepper, cinnamon, ginger, nutmeg and freshly chopped sage). Stir until everything is well mixed.
Assemble the Ravioli
Lay a wonton wrapper out on a dry surface. Using your finger, gently brush a little water around the perimeter. Place the filling in the center, then fold the wrapper into a triangle shape. Press to seal and use the tines of a fork to crimp the edges. Repeat until all the filling is used.
Boil the Ravioli
Bring a large pot of salted water to a boil. Add about 5-7 ravioli at a time, being careful not to overcrowd the pot. Cook for about 3-4 minutes until they are tender.
Plate and Top
Carefully remove the ravioli from the boiling water using a spider strainer or slotted spoon and plate them. Top with a drizzle of melted butter (or make a simple brown butter sauce), a sprinkle of freshly chopped sage, grated parmesan and finish with a generous handful of granola.
My Pro Tip
Flawless Pumpkin Ravioli
- Handle with Care: Wonton wrappers are delicate, so be gentle when brushing water and folding them.
- Keep it Fresh: If you’re making this for a crowd, work in small batches to maintain the best texture.
- Overcooking Alert: Overcooking the ravioli will lead to the wonton wrappers bursting and filling spilling out. It doesn’t take long for the ravioli to cook once in the boiling water so keep a close eye.
Recipe Variations
Here are some optional tweaks for when you want to add a personal twist without straying from the spirit of the original pumpkin ravioli dish:
- Homemade Pasta Dough: If you’re in a creative mood, try making your own pasta dough for a more authentic pumpkin ravioli recipe. Homemade pasta dough is fun and you’ll feel quite accomplished sitting down to eat this meal. This approach is a great weekend cooking project.
- Herbs: Swap out freshly chopped sage leaves for different herbs such as rosemary, thyme or oregano.
- Other Fillings: The pumpkin filling can be swapped out for sweet potato puree or, you can choose to use any other mashed squash such as buttercup, honeynut, kabocha or koginut.
Storage and Prepping Ahead
- You can prepare the filling and assemble the ravioli ahead of time. Just be sure to store them properly and cook fresh when ready.
- Once cooled, place leftover pumpkin ravioli in an airtight container for easy storage in the refrigerator.
- Arrange the ravioli in a single layer on a tray before transferring to the freezer, ensuring they don’t stick together.
- For the best texture, reheat in a skillet over medium heat with a little butter rather than the microwave.
More savory pumpkin recipes you might enjoy
Pumpkin tortilla casserole
Pumpkin barley
Pumpkin bacon grits
Creamy pumpkin garlic pasta
Easy Homemade Pumpkin Ravioli
Ingredients
- 1 cup pumpkin puree
- 1/4 cup grated parmesan
- 2 tablespoons whole milk ricotta
- 1 tablespoon maple syrup
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1 teaspoon freshly chopped sage
- 30 wonton wrappers
For Topping
- 1 cup granola
- melted butter
- freshly chopped sage
- grated parmesan
Instructions
- Combine all the ingredients except the wonton wrappers in a bowl and mix until well combined.
- Lay a wonton wrapper out on a dry surface. Brush a little bit of water around the perimeter of the wrapper with your finger. Place about 1 1/2 teaspoons of the pumpkin filling in the middle of the wrapper. Fold over into a triangle shape and press to seal. Use the tines of a fork to crimp the edges. Set aside and repeat until all the filling is used up.
- Bring a large pot of salted water to a boil.
- Add the ravioli about 5-7 at a time, careful not to crowd the pot and cook for about 3-4 minutes.
- Plate and top with melted butter, fresh sage, grated parmesan and the granola on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
i made the pumpkin ravoli for the boys and girls club in
atlantic city, new jersey
we have local chefs and home cooks in the program
to educate the kids of healthy eating habits..
the ravoli was a hit…thanks for your idea
I’m going to need two helpings. Yum!
So jealous! I want to go to Italy soo bad… and stuff my face while I’m there!
I’m totally ok with the pumpkin recipes, in fact have been posting them for a while even though it is a blistering 100 degree in texas still. Loving this ravoli and the fun granola crunch!
im so ready for all things pumpkin and butter nut squash!
Oh yum! I definitely have to try this soon!
Gina this is stunning! You took something that I would have an impossible time photographing and made it magazine cover-worthy! Amazing job! Pinned
I’ve always wanted to try ravioli with wonton wrappers but I get stuck thinking wontons are meant for Asian recipe ideas… until now. Your gorgeous photo has inspired me to try wonton ravioli and I love your use of pumpkin!
This sounds AMAZING! This one time I made pumpkin ravioli and … let’s just say it was NOT amazing. I think I’ll try your recipe instead! ;)