Try Pumpkin Ravioli with Our Quick, Easy Fall Recipe!
- 1 cup of canned pumpkin
- 1/3 cup grated parmesan cheese
- 1¼ teaspoons of salt
- 1/8 teaspoon black pepper
- 24 wonton wrappers
- ½ cup of chicken broth
- 1 ½ tablespoons of unsalted butter
- 1 tablespoon fresh parsley, chopped
Prepare your wonton wrappers. Combine 1 cup of pumpkin, 1/3 cup of Parmesan cheese, ¼ teaspoon of salt and 1/8 teaspoon of black pepper. Spoon approximately 2 teaspoons of the pumpkin mixture into the center of each wonton wrapper, making 24 ravioli. To seal the wrappers, moisten the edges of the dough with water and bring the 2 opposite sides together to form a triangle, pinching the edges together. Press around the edges with the tines of a fork to completely seal.
After sealing the ravioli, place them into a large saucepan of boiling water with 1 teaspoon of salt. Cook them for 7 minutes and drain in a colander. After cooking your pumpkin ravioli, place ½ cup of broth and ½ tablespoons of butter in a pan and bring it to a boil. Add the ravioli to the mixture, tossing it to coat them completely. Sprinkle with parsley and serve immediately.