Pumpkin Ravioli
Pumpkin
ravioli is a fall favorite but because it uses canned pumpkin, you can make it
year round. This quick and easy ravioli recipe uses wonton wrappers in place of
homemade pasta.
Ingredients
1
cup canned pumpkin
1/3
cup grated Parmesan cheese
1/4
teaspoon salt
1/8
teaspoon black pepper
24 wonton wrappers
1
teaspoon salt
1/2
cup chicken broth
1
1/2 tablespoons unsalted butter
Chopped
parsley
Preparation
Combine 1 cup
pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Spoon about 2
teaspoons pumpkin mixture into center of each wonton wrapper.
Moisten edges of
dough with water; bring 2 opposite sides together to form a triangle, pinching
edges to seal.
Place ravioli
into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes,
and drain in a colander.
Place 1/2 cup
broth and 1 1/2 tablespoons butter in pan; bring to a boil.
Add ravioli,
tossing to coat.
Sprinkle with
parsley.
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