These sweet pumpkin ravioli use wonton wrappers for an easy version you can make at home.
I know, I know, it’s still summer and I just ranted about savoring it last week yet here I am with a pumpkin recipe. Hear me out…
Last time I was in Italy in 2012, we did a tour of the Tuscan region. Let me translate, 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), 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 & eye candy, not a bad combo). She opened an hour early for us and made the most insanely delicious pumpkin ravioli I’ve ever had. They were border line dessert as the filling was more on the sweet side than savory and she topped them with crumbled anisette cookies and sage. U.n.r.e.a.l.
So when I got my hands on this granola, I knew I wanted to try to recreate those ravioli and their delicious sweet topping in honor of going back to Italy again this year.
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 when you top it with the sweet Oats ‘N Honey Nature ValleyTM Protein Granola, it all just comes together in your mouth. The added sweetness and crunch are just the perfect addition to the dish.
All that’s missing is the hot son to serve it to me in my kitchen.
I’ve also been adding the granola to all different kinds of meals from breakfast yogurt bowls to post workout smoothies and even salads as a replacement for my usual nuts. It’s got 10 grams of protein per 1/2 cup serving so it’s not just a sweet carb crumble, it actually packs a nutritious punch!
- 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
- 1 cup granola
- melted butter
- freshly chopped sage
- grated parmesan
- 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.
This is a sponsored conversation written by me on behalf of Nature Valley Protein Granola via Burst Media. The opinions and text are all mine.