Pumpkin Ravioli

Sick of pumpkin yet? Too bad, because I’m not. Between breakfast, snacks, and dinner, pumpkin has been making it into a majority of the food I eat. My favorite treat right now? Pumpkin puree mixed with peanut butter and a little cinnamon. It taste great plain (but I could eat a bowl of peanut butter so I’m biased) but also is delicious on bananas, apples, and on top on oatmeal. Yum!

This post however, is not about pumpkin peanut butter. It’s about Pumpkin Ravioli. Amazing taste, and easy to recreate, I can tell this dish is going to become a regular for me.


Pumpkin Ravioli

Serves 2


1 cup pumpkin purree (not pumpkin pie mix)

1/2 tbsp cumin

1 tsp garlic

1/2 tsp nutmeg

1/2 tsp cayenne pepper

1/4 tsp salt

16 wonton wrappers (find them in your grocery store)



In a bowl, mix together pumpkin puree and all spices. Fill a small bowl with water and set next to a plate or cutting board. Place a wonton wrapper in your hand, add about 1 tbsp of pumpkin filling, wet your fingers, and pinch wrapper together at the top. Repeat until all wrappers are filled.


Place a strainer (make sure yours can be heated) over a pan f boiling water, and place ravioli in the bottom. Cover with lid and steam for 5 minutes, or until wrappers become translucent. Remove from heat, put on plate, and top with your favorite tomato sauce (or make up an easy batch of your own, see recipe below.)



Easy Homemade Pasta Sauce

Makes 2-3 servings


2 cups canned crushed tomatoes

1 tsp fresh cracked pepper

2 tsp salt

2 tsp garlic

2 tsp onion powder

1 shallot

1 cup brocolli

1/2 cup mushrooms


Saute shallot until golden, add broccoli and mushroom and saute until cooked. Meanwhile, place crushed tomatoes in small pot, and add garlic, crushed pepper, salt, and onion powder. Heat on medium. Add Shallots and vegetables and simmer until heated through.


One thought on “Pumpkin Ravioli

  1. Pingback: Spicy Wonton Soup | Egginon

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