I really never realized how versatile it is. You can go sweet for things like pumpkin pie, rolls, muffins or bread, or you can go savory for pumpkin soups, pastas or sauces. Hell, you can even make pumpkin ice cream!
I was definitely excited to try this since I don’t have a ravioli maker and wonton wrappers just seemed like the perfect solution.
Pumpkin Ravioli with Sauteed Mushrooms
- 1 cup pure pumpkin
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 24 wonton wrappers
- 2 tbsp. unsalted butter, divided
- 8 oz. mushrooms, sliced
- 1/2 cup chicken stock
1. In a medium bowl, combine the pumpkin, Parmesan cheese, salt and pepper together.
2. Work with 4-6 wonton wrappers at a time, keeping the others covered. Place about 2 teaspoons of the pumpkin mixture into the center of the wonton wrappers. Dip your finger in water and trace the edges of the wrapper. Fold over to seal. Repeat with remaining wontons.
3. Bring a large pot of lightly salted water to a boil. In a skillet, melt 1 tbsp. of butter over medium-low heat.
4. Add the mushrooms to the skillet and cook for 5 minutes or until the mushrooms are soft. Transfer to a plate and keep warm.
5. Add the remaining butter and chicken stock to the skillet and bring to a boil. Meanwhile, working in batches, cook the wontons in the boiling water until the float. Transfer to the skillet with a slotted spoon and cook for 1 minute more.
6. Plate the mushrooms and serve the pumpkin ravioli with any remaining sauce on top.
I added the mushrooms to this recipe since I thought it needed more than just ravioli. If you have any idea where the pumpkin ravioli part of the recipe comes from, please let me know and I’ll adjust the source. I printed out this recipe a long time ago and must not have copied the site where I got it from. I searched, but couldn’t find anything.
I thought this was pretty good, but I think it would be better to use fresh Parmesan to cut down on the sweetness of the pumpkin. However, the mushrooms balanced it out nicely.