Sunday Dinner: Easy wonton pumpkin ravioli

What could be better than homemade pumpkin ravioli? Not enough time for homemade? Think again!

Use wonton wrappers in this recipe for easy pumpkin ravioli. They make the process super simple! Pumpkins are in season, and there are so many great ways to incorporate them into dinner. This recipe for easy wonton pumpkin ravioli is a fun way to serve dinner with a twist. Grab the kids and have them give you a hand putting together this fun, homemade meal!

Once you get the hang of making these little packaged goodies, there is no end to the possibilities you can stuff them with!

Easy wonton pumpkin ravioli

Serves 5

Ingredients:

• 1 cup pumpkin puree (not pie filling)
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese, more for serving
• 8 ounces fresh arugula and spinach, torn into small pieces, plus 1/4 cup extra
• 1 tablespoon lemon zest
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/3 cup toasted pumpkin seeds
• 48 wonton wrappers
• 4-6 tablespoons butter
• A small cup of water for brushing wontons

Directions:

1. In a large bowl, combine the pumpkin puree, ricotta cheese, one-third cup of the Parmesan cheese and the arugula and spinach.
2. Add the lemon zest, salt and pepper to the pumpkin mixture and combine.
3. Line two baking sheets with parchment paper and have two damp towels on hand.
4. Working quickly, add one teaspoon of the pumpkin mixture to the center of one wonton wrapper. Brush the edges with water.
5. Top with a second wonton wrapper, and brush the edges with water. Use your fingers to seal each ravioli and squeeze out any air you can.
6. Use a fork to firmly press and tightly seal the edges of each ravioli. Repeat this process for each ravioli and place on the baking sheet.
7. Be sure to cover the ravioli on the baking sheet with the damp towel so they don’t dry out.
8. Bring a pot of water to boil. Working in small batches, approximately four or five ravioli, add to the boiling water, just for about two or three minutes, or until they float to the surface.
9. Use a slotted spoon to carefully remove the ravioli from the water and set aside briefly.
10. Meanwhile, add a few tablespoons of butter to a skillet over medium heat, then add four or five ravioli. Toss a little of the remaining arugula and spinach into the skillet, a bit for each batch.
11. Swirl the ravioli in the butter until it begins to brown. Once browned, remove and serve with extra Parmesan cheese and garnish with the toasted pumpkin seeds.

Get ready for ravioli!

More Sunday dinner recipes

Bacon and egg pizza
Croque monsieur sandwiches
Spaghetti with sausage and kale